Mattia Agazzi Makes Risotto alla Parmigiana

 

• 300 g Carnaroli rice

• 150 g 24 month grated Parmigiano Reggiano
 

• 4 liters of water

• 150 g carrots

• 150 g celery

• 150 g white onion

• 600 g beef shoulder

• 1 bay leaf

• 5 peppercorns
 

• 150 g white wine

• 150 g soft butter

• 50 g shallots
 

Preparation:
 

Clean the carrots and celery and cut them into cubes. Clean the onion, cut it in half and put it to toast for a few minutes in a pan, then cut it into cubes. To make the broth, fill a pot with cold water, add the onion skins, put the diced vegetables, peppercorns and meat. Simmer on low heat for 3 hours. After three hours, strain the broth and then put it back in the pot to keep it warm.

Nel frattempo, prepariamo il burro acido montato: tritare lo scalogno e cuocerlo per 10/15 minuti a fiamma bassa con 30 g di burro e una foglia di alloro, poi versare il vino e farlo ridurre fino ad 1/3 circa. Una volta ridotto il vino, passare il composto al setaccio e incorporare a poco a poco ciò che è filtrato con il resto del burro. Utilizzare una frusta per ottenere una crema ben montata e lasciarla riposare in frigo.

In the meantime, prepare the sour whipped butter: chop the shallots and cook for 10/15 minutes on a low flame with 30 g of butter and a bay leaf, then pour the wine and reduce it to about 1/3. Once the wine is reduced, pass the mixture through a sieve and gradually incorporate what is filtered with the rest of the butter. Use a whisk to obtain a well-whipped cream and let it rest in the fridge.

Toast the rice in a pan with a pinch of salt, once hot add two ladles of broth so as to cover the rice and cook it. Continue adding broth a little at a time, being careful to incorporate all the rice grains, for 15 minutes. Remove the risotto from the heat and let it rest for a minute, then start stirring by adding the sour butter and stirring energetically. Add the Parmesan a little at a time and continue stirring. Season with salt and serve. Finish as desired with a drizzle of extra virgin olive oil.