Culatello risotto creamed with 30-month matured Parmesan cheese
Ristorante Locanda Stendhal

Type of recipe: First courses


 

Ingredients:

Quantities for 4 people:

  • 1l stock
  • 320g Carnaroli rice
  • 1 tablespoon chopped onion
  • extra-virgin olive oil  
  • ½ glass white wine
  • 12 slices culatello
  • 60g butter
  • grated Parmesan cheese
  • salt and pepper
Accompanying wines:
Gutturnio DOC Superiore

Preparation method:

Put the onion in a pan with the oil, sauté and then add the rice. Toast the rice then pour over the white wine and reduce. Add the salt, pepper and stock and cover, stirring occasionally. Cook the rice for about 18 minutes. Remove from the heat and add the butter, Parmesan cheese and culatello cut thin strips. Mix together well and serve.