Found with buttermilk, saffron and lemongrass.

A journey between elegance and surprise

Prepare for a sensory experience that will transport you to exotic aromas and refined flavors, where delicacy meets intensity. This risotto, enriched by the natural creaminess of Reperso rice, will envelop you with the warmth of saffron and the vibrant freshness of lemongrass.

Difficulty level: 2

Preparation time: 1h.

Cooking time: 14 min.

Course: Dry soup

Recommended wine: Franciacorta DOCG rosé

Serving temperature: 90° C

Seasonality: Spring

Ingredients:

• 300 g Reperso Rice
• 100 g Mascarpone
• 100 g Buttermilk or low-fat yogurt
• 50 g Parmigiano Reggiano
• 50 g White onion or shallot
• 50 g Carrot
• 1 tomato
• 10 g Lemongrass
• Erbaluce di Caluso DOCG sparkling wine
• Saffron pistils
• Salt / white pepper
• Laurel

Preparation:

1. The broth, the beginning of a culinary adventure: in a large pot, pour cold water and add half an onion, a whole carrot, a tomato, and a bay leaf. Let the heat slowly transform these ingredients into a rich, aromatic broth. After 30 minutes of gentle cooking, you'll feel the kitchen fill with warm, enveloping aromas, heralding the promise of an extraordinary dish.

2. The base of the flavor: In the heart of a rondo, add the finely chopped onion (or shallot, for a more delicate flavor) and let it brown slowly, until it becomes transparent and fragrant. Now it's time to bring the Reperso rice to life: toast it carefully, stirring constantly, until it becomes glossy and fragrant. Then, deglaze everything with the Erbaluce di Caluso DOCG sparkling wine. Listen to the hiss of the wine evaporating, and imagine the rice absorbing every aromatic note, preparing the palate for a sophisticated experience.

3. The golden magic of risotto: At this point, the rice is ready to welcome the hot broth. Add a ladleful at a time, stirring carefully, and watch as each grain swells and comes to life. When halfway through cooking, pour in the buttermilk (or low-fat yogurt) and add the precious saffron pistils. You'll see the risotto transform, turning a golden yellow, reminiscent of a warm ray of sunshine. This moment elevates the heart of the dish to a breathtaking level of elegance.

4. The mantecatura, the final embrace: the mantecatura is a moment of pure poetry. Add the mascarpone and grated Parmigiano Reggiano, stirring gently, as if cradling the risotto. Each grain will be enveloped in a velvety, soft, and enveloping cream, ready to explode in your mouth with its rich, deep flavor. A pinch of salt and white pepper completes the harmony of flavors.

5. A fresh and lively touch: For the grand finale, finely chop the lemongrass and delicately sprinkle it over the risotto, along with the last few saffron threads. The lemongrass will add a fresh, citrusy note that will contrast beautifully with the creaminess of the dish, providing a pleasant surprise with every bite.

Helpful Tips:

For an extra touch of liveliness, you can sprinkle a little more white pepper. This risotto is a perfect dance of delicate and exotic flavors, where each ingredient is carefully chosen to create a harmonious balance. To accompany it, we recommend a Franciacorta DOCG Rosé: its citrus notes will enhance the freshness of the lemongrass, while the delicate bubbles will complement the elegance of the saffron.

Have a good journey through flavour!