itit enen

Risotto with caramelized figs and grué di cacao glazed veal sweetbread

Ingredients for 4 servings

280 g Carnaroli rice from Riserva San Massimo
Water for cooking the rice
5 g pasteurized scallion
15 white wine (Chardonnay)
160 g veal sweetbread
2 dried figs
10 g fig cider
60 g Parmigiano Reggiano cheese 48 months
20 g sour butter
Salt and pepper q.s.
2 g Grué di cacao
30 g butter
4 sage leaves

Preparation time: 18 minutes
Cooking time: 18 minutes
Total time: 36 minutes
Difficulty level: Facile

Preparation

Roast the rice with a little bit of salt in a hot pan. Add the pasteurized scallion and a knob of butter. Deglaze with the white wine and gradually wet with the water until the rice is cooked.

Cream the risotto with the Parmesan cheese, the sour butter and some pepper. Eventually adjust in salt. In the meantime, roast the sweetbread with some butter, the sage and the grué di cacao. Don’t forget to season.

Dice the dried figs and add the cider. Serve the risotto on a hot plate, decorated with the caramelized figs, the sweetbread and grué di cacao.

Fabio Silva

Fabio Silva, chef at the restaurant Hotel de Ville in Monza (MB).

Share: