Risotto - ingredients for 10 portions

3 litres chicken stock
600 grams “Vialone Nano” rice
50 grams onion cut in half
5 centilitres extra virgin olive oil
2 deciliters Franciacorta sparkling wine
100 grams butter
80 grams Grana Padano grated cheese
Salt & pepper

Method:

In a cooper-tin casserole, heat oil and sauté onion until it starts to colour and then remove onion from the oil. Add rice and toast for 3 to 4 minutes. Add the Franciacorta and evaporate completely. Add broth a little at a time while stirring until rice is cooked (about 15 minutes). Remove casserole from head and add cold butter, Grana Padano and “mantecare” (stir) until the risotto is creamy. Add salt and pepper to taste.

Cheese Crisp “Frico” (for garnish) – ingredients

200 grams Grana Padano

Method:

Heat a non-stick frying pan and add one tablespoon of Grana Padano and let melt. Turn on both sides until crisp. Remove and place on a stainless steel tray to cool. Repeat the process to make 10 crisps.

Chicken Oysters – ingredients

30 pieces chicken oysters
40 grams butter
1 sprig rosemary
1 peeled garlic clove
5 grams coarsely chopped shallot
5 deciliters brown veal stock
100 grams brunoise of onions, carrots and celery
20 grams black truffle

Method:

In a non-stick frying pan melt half the butter and add garlic, rosemary and shallot. Add chicken oysters; turn both sides until well seared. Remove chicken from heat; add salt and pepper to taste and set aside. {Discard fat and aromatic ingredients.)

In an “ollare-stone” casserole heat the rest of the butter and sauté the brunoise until translucent. Add the chicken oysters and keep sautéing for 2 to 3 minutes. Add the brown veal stock, cover and simmer for one hour. Add finely chopped truffle. Salt and pepper to taste.

For presentation:

Place the risotto at the center of a flat dish. Arrange the chicken oysters on top and finish with the cheese crisp.

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