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

Difficulty level

Easy

Preparation time

20 minutes

Cooking time

20 minutes

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.

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