Directions
How to prepare a Michelin starred risotto recipe? That is the question: because if you want to be good you have to understand how the best works and learn from them. So from the kitchen of the San Domenico restaurant here’s a great recipe of Chef Valentino Marcattilii: risotto mantecato with toasted onions and gravy.
Yeah, it a lot of words for saying risotto, but with a couple of brilliant ideas this simple risotto becomes a stunning dish, let’s try it!
Ingredients to prepare risotto mantecato with toasted onions and gravy
4 servings
- 350 grams of Carnaroli rice
- 150 grams of good Parmigiano Reggiano cheese
- 1 finely chopped onion
- 150 grams of butter
- 120 grams of white wine
- 2 liters of meat broth
- 20 grams of extra virgin olive oil
- 1 cup of gravy deglazed with 2 tablespoons of dry Marsala or Port wine
How to make risotto mantecato with toasted onions and gravy
In a thick bottomed pan simmer for at least 1 hour the chopped onion in 50 grams of butter and olive oil: it must become brown like a hazelnut. If needed add a little bit of broth, then when it’s done blend it and bring back into the saucepan, put in the rice, toast for 1 minute, deglaze with white wine and cook risotto adding the broth little by little.
Now deglaze gravy with 2 tablespoons of Marsala.
When the rice is cooked al dente season with Parmigiano Reggiano and stir in the remaining butter, let it rest for 2-3 minutes arrange it in individual soup dishes and sprinkle with gravy.
That’s all, it’s not so difficult, right? You just need a little bit of time and the right ingredients.
What wine matches with risotto mantecato with toasted onions and gravy?
The dish has intense flavors, savory and a sweet background given by the butter. We choose an intriguing white wine, with aromas of flowers and ripe fruit, such as Albana from Branchini winery. An elegant and precise wine that thanks to its freshness manages to create perfect harmony with this great risotto. Champagne, Prosecco or Trentodoc are great if you like sparkling wines.
If you prefer red, choose a medium-bodied wine, not too tannic like Bardolino Superiore, Marzemino from Trentino or Freisa d’Asti with its delicious aromas of berries.
Recipe courtesy of Valentino Marcattilii, San Domenico restaurant, Imola.
