Secrets To Making Perfect Italian Risotto By Italian Chef Marta Grassi

Chef Marta Grassi needs no introduction in Italy. The pint-sized chef has a lot of power when it comes to commanding her 1-Michelin-star restaurant, Tantris.

Opening her kitchen to foodies, gourmets and interested cooks, Marta is lovable and competently moves around the kitchen like she owns it – why not… with many awards to her name and catching the attention of Michelin inspectors ( love them or hate them, they got it right this time), this tiny restaurant located in the countryside known as Novara – a hop, skip and a jump away from the famous Lake District (Maggiore, Orta).

Even though Novara is not a big city like Turin or Milan, it definitely has some star chefs worth visiting. Chef Marta Grassi is the first I will introduce in my Italian series this month – a big welcome to Marta Grassi to the Chefs Collective 

For more information Novara, the tourism board is a wealth of knowledge – don’t trust the guidebooks out there!

Here is Chef Marta Grassi’s fail-proof recipe for delicious Risotto made with a two local producers unique to the Novara region: Gorgonzola and A-grade Carnaroli rice

Don’t be put off by the ingredient ‘dry mould’ .. it is the ‘good bacteria’ found in Gorgonzola!

Top tip: For the best Gorgonzola – visit Palzola – a MUST!

Ristorante Tantris Novara

4.0 from 2 reviews
RISOTTO, DRIED MOULD, MASCARPONE, GORGONZOLA AND WALNUTS
 
Author:
Recipe Type: Main, Side
Cuisine: Italian
Serves: 6 servings
Ingredients
  • 2lt vegetable broth
  • 420 gr rice Carnaroli
  • 150 ml white wine
  • 1 onion
  • 60 gr butter to toast the rice
  • 100 gr butter to cream the rice
  • 180 gr mascarpone
  • Salt
  • 70 gr walnuts
  • 200 gr spicy gorgonzola + 80 gr milk
  • 250 gr sweet gorgonzola + 80 gr millk
  • Seeds oil
Instructions
For the walnuts:
  1. pan fry the walnuts for a few minutes until they browned and chop roughly
For the sauce:
  1. melt the sweet gorgonzola with the hot milk, filter and keep warm. Rinse the
  2. moulds left, dehydrate and dry them. Melt the spicy gorgonzola with the hot milk, whisk to obtain
  3. a cream and keep warm.
For the risotto:
  1. heat the 60 gr of butter, add the chopped onion and bring to cooking for a few
  2. minutes, at that point add the rice. Toast it, douse with the wine, remove the onion and continue
  3. to cook with the broth, adjusting with the salt.
  4. When the rice is almost ready, cream it with the mascarpone and the 100 gr of butter left.
  5. Prepare the dish of risotto, adding the two gorgonzola sauces, the walnuts and the dried moulds.

 

Michelle Tchea

Born and raised with a vegemite sandwich and chopsticks in the other, Michelle gathers her inspiration from artisan bakers, local farmers and talented chefs she meets on her travels. She writes for various international publications, covering food, health and nutrition, as well as luxury travel. Michelle's third book, My Little SoHo Kitchen celebrates her latest residence in SoHo, New York http://www.amazon.com/Little-SoHo-Kitchen-Michelle-Tchea/dp/981440862X

More Posts - Website - Twitter

2 Comments
  1. Where do you get “dry mould”? Not found Amazon; not listed ingredients; something odd semicircular shown in images is that the mould?

  2. Hi – the blue dry mould is made y boiling blue cheese with milk or cream
    The mould is then removed and dried in the oven
    A culinary creation by chef Marta! Good luck!!

Leave a Reply

Your email address will not be published.

Rate Recipe: