Ingredients for 8 people:
2000 g vegetable broth
560 g fresh egg corallini
80 g extra virgin olive oil
40 g chopped shallots
32g white wine
24 g grated semi-aged Ragusano cheese
48 g brown stock of veal
240 g seared pork bacon with herbs cut into cubes
130 g Ragusano ice cream
For the ice cream:
300 g whole milk
140 g semi-aged Ragusano cheese
Bring the milk to the boil and add the minced ragusano and let it melt. Stir.
Preparation:
prepare the corallini like a traditional risotto, cooking for 8 minutes. In a saucepan, brown the shallot with the extra virgin olive oil, add the corallini and toast, deglaze with the wine and extinguish with the hot broth. Bring to the boil, then remove from the heat and stir in the cheese.
In a separate pan, put a drizzle of oil, heat and brown the pancetta briskly until it becomes crispy. Transfer it to a sheet of paper to remove excess fat; leave it warm for service.
Service.
Pour the risotto corallini onto the plates, distribute the toasted pancetta on top of the corallini and complete in the center with the ragusano ice cream and brown fondue.
Finish with a drizzle of Tonda Iblea extra virgin olive oil and freshly ground black pepper.
