- 360 gr of Vialone nano rice
- 1 shallot
- 150 gr of Burrata Stracciatella
- 20 gr of Butter
- 200 ml of vegetable broth
- 1 glass of Vodka
- 40 gr of Hazelnuts
- 1 tablespoon p.p. of Caviar Canaletto Caviar
Toast the hazelnuts in a pan (the same pan will be used later to cook the rise), so that their aroma and the oil can slowly be released. Remove the hazelnuts once ready and set them aside.
Stir fry the shallot and half of the butter in the pan, add the rice and toast it. Use the vodka to blend the rice and keep cooking it adding the light vegetable broth little by little, stirring often. The risotto must have a very delicate flavour, so that it won’t cover the taste of the caviar.
When cooked, stir off the heat with the remaining butter, add the burrata stracciatella and decorate the risotto with the previously toasted hazelnuts. Add the caviar on top and serve.
Now have a seat and… Enjoy your meal!
Recipes and photos by Chef Jonathan Trivellato