RECIPE by Augusto Valzelli
Ingredients for 2 people:
160g Carnaroli Good Rice “La Mondina”
30g Alpine butter
50g Grana Padano aged 36 months
The zest of ½ lemon
2 Scampi from Sicily
20g Dark chocolate Valrhona Madagascar 85%
40g Brut Franciacorta
1l unsalted boiling water
Procedure:
Start toasting the Carnaroli in a dry saucepan, without any type of fat.
When the bean is hot, blend with the Franciacorta brut while it is nice and cold in order to create thermal shock.
Let the wine evaporate and start cooking by dousing with boiling water.
In the meantime, cut the Sicilian scampi in half, prepare the lemon zest with a microplane or a grater and keep aside.
When the rice is about to finish cooking, stir in the mountain butter, the Grana Padano and, off the heat, the lemon zest.
Serve the risotto all'onda, place the two halves of langoustine on top, overlapping them and drop a grated Valrhona 85% chocolate on top.
