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Secrets To Making Perfect Italian Risotto By Italian Chef Marta Grassi

Secrets To Making Perfect Italian Risotto By Italian Chef Marta Grassi

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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!

See Also
BrooklyBrewShop_IPA

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

Ristorante Tantris Novara

RISOTTO, DRIED MOULD, MASCARPONE, GORGONZOLA AND WALNUTS

Chef Marta Grassi
4 from 2 votes
Course Main, Side
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 2 lt 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:

  • pan fry the walnuts for a few minutes until they browned and chop roughly

For the sauce:

  • melt the sweet gorgonzola with the hot milk, filter and keep warm. Rinse the
  • moulds left, dehydrate and dry them. Melt the spicy gorgonzola with the hot milk, whisk to obtain
  • a cream and keep warm.

For the risotto:

  • heat the 60 gr of butter, add the chopped onion and bring to cooking for a few
  • minutes, at that point add the rice. Toast it, douse with the wine, remove the onion and continue
  • to cook with the broth, adjusting with the salt.
  • When the rice is almost ready, cream it with the mascarpone and the 100 gr of butter left.
  • Prepare the dish of risotto, adding the two gorgonzola sauces, the walnuts and the dried moulds.

 

View Comments (2)
  • 3 stars
    Where do you get “dry mould”? Not found Amazon; not listed ingredients; something odd semicircular shown in images is that the mould?

  • 5 stars
    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!!

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