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Ingredients for 4 people
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- 1 ½ cups Arborio rice
- 6 tablespoons butter
- ½ medium onion
- 1 cup Parmigiano Reggiano
- 3 ounces bacon
- 3 ounces chicken livers
- 3 ounces prosciutto
- 6 cups vegetable broth
- 3 tablespoons Marsala
- salt and pepper to taste
Le Ricette
Trastevere-style risotto
di Academia Barilla
PREPARATION TIME
36 min
36 min
DIFFICULTY
Easy
Easy
TYPE
First course
First course
ITALIAN REGION
Lazio
Lazio
Tags
Ingredients for 4 people
1 ½ cups Arborio rice
6 tablespoons butter
½ medium onion
1 cup Parmigiano Reggiano
3 ounces bacon
3 ounces chicken livers
3 ounces prosciutto
6 cups vegetable broth
3 tablespoons Marsala
salt and pepper to taste
Ingredients
Preparation 20 minutes preparation + 16 minutes cooking
Melt 2 tablespoons butter in a pan over medium heat. Add chopped onion and pancetta, cut into strips.
When the onion is golden brown, add the Marsala and allow to evaporate. Add diced prosciutto.
Cook for two minutes, then add diced chicken livers.
When browned, add rice and mix continuously until browned and translucent.
Add broth gradually and stir with a wooden spoon until the rice is cooked, about 16-18 minutes. Season with salt and pepper to taste.
Turn off the heat and add the remaining butter and Parmigiano Reggiano. Mix well until the risotto is creamy.
Wine pairing
An artful mix of flavors with nice sweetness provided by the rice oiliness, aroma, spiciness and a slightly bitter tang. An excellent accompaniment is a ruby-red wine with purplish highlights, a fruit and vegetable bouquet, lightly spicy, dry, hot, fairly mellow, fresh, slightly savory and low in tannins. Cerveteri Rosso D.O.C.
Chef's Tip
Let stand for a few seconds before serving.
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