LAND RECIPES
Nino Bergese style risotto with sage, vermouth, balsamic vinegar
From the experience of the great ‘cook of kings’ a nuanced recipe to bring a surprising dish to your table.
Difficulty: Easy
Preparation: 20 min
Cooking: 13 min
Doses: 4 people
Cost: Low
Of Piedmontese origin, Nino Bergese is considered one of the greatest 20th century chefs who made innovation his favourite ingredient.
Difficulty: Easy
Preparation: 20 min
Cooking: 13 min
Doses: 4 people
Cost: Low
Of Piedmontese origin, Nino Bergese is considered one of the greatest 20th century chefs who made innovation his favourite ingredient.
Ingredients
Bianco Essenziale Rice 360g
White Wine 1 glass
Acid Reduction 10ml
Butter 50g
Parmesan Cheese 50g
Sage 4 leaves
Red Vermouth As needed
Balsamic vinegar As needed
Oil, salt and pepper As needed
For acid reduction:
White vinegar 100ml
Shallot 1
Pepper 10 berries
A masterpiece of simplicity.
- Start preparing the acid reduction by combining the shallot, pepper berries and a glass of white wine with the white vinegar and bringing everything to the boil. Reduce to 80% and allow to cool.
- For the risotto, melt 15 g butter in a saucepan, add the rice and toast well. Once hot, deglaze with a glass of white wine and cook with boiling water.
- Remove from the heat, add the sour reduction, the remaining butter and the Parmesan cheese, then stir quickly.
- Serve the risotto by placing it in the centre of the plate and play with the contrasts of sage, vermouth drops and balsamic vinegar according to your taste.
A masterpiece of simplicity.
- Start preparing the acid reduction by combining the shallot, pepper berries and a glass of white wine with the white vinegar and bringing everything to the boil. Reduce to 80% and allow to cool.
- For the risotto, melt 15 g butter in a saucepan, add the rice and toast well. Once hot, deglaze with a glass of white wine and cook with boiling water.
- Remove from the heat, add the sour reduction, the remaining butter and the Parmesan cheese, then stir quickly.
- Serve the risotto by placing it in the centre of the plate and play with the contrasts of sage, vermouth drops and balsamic vinegar according to your taste.
