Myrtle Risotto
| Difficulty | Easy |
| Tempo di preparazione | 1 h |
Description
When it comes to myrtle, the first thing that comes to mind is Sardinia. An untamed land like this Mediterranean shrub, which produces highly aromatic berries , used in numerous Sardinian culinary products, from liqueurs to desserts.
In this recipe we offer you a tasty myrtle risotto, creamed with Sardinian pecorino cheese and enriched with flakes of Pane Carasau , which perfectly recalls the essence of the land of Sardinia .
Want to learn how to make it? Here’s the step-by-step process for making it and bringing it, still steaming, to your table.
Ingredients
to recalculate the ingredient amounts
For the risotto
| Carnaroli rice | Carnaroli rice | 350 g |
|---|---|---|
| Myrtle berries | Myrtle berries | 10 |
| Vegetable broth | Vegetable broth | 1200 ml |
| Red onion | Red onion | 0.5 |
| Pecorino Monreale Farm Girau | Pecorino Monreale Farm Girau | 40 g |
| Arborea butter | Arborea butter | 20 g |
| White wine | White wine | 1 bicchiere |
| Extra virgin olive oil | Extra virgin olive oil | q.b. |
| Salt | Salt | q.b. |
| Pepper | Pepper | q.b. |
For the vegetable broth
| Water | Water | 1.5 ml |
|---|---|---|
| Celery | Celery | 1 costa |
| Carrot | Carrot | 1 |
| Red onion | Red onion | 1 |
| Myrtle leaves | Myrtle leaves | q.b. |
For the icing
| Carasau Bread | Carasau Bread | 1 foglio |
|---|
Instructions
- 1 Start preparing the myrtle risotto by preparing the vegetable broth you'll need to cook it. Place the celery, carrot, red onion, a few myrtle leaves, and 1.5 liters of salted water in a pot. Place it on the stove and, once the water comes to a boil, let the broth simmer for at least 15 minutes, allowing it to absorb the flavors.
- 2 Once the broth is ready, finely chop the red onion and sauté it in a pan with 4 or 5 tablespoons of extra virgin olive oil. Cook for about 1 minute over medium heat, then add the rice and toast for about 2 minutes, stirring constantly to prevent burning.
- 3 Pour in a glass of white wine, then wait for the alcohol to evaporate, add the myrtle berries, season with a generous grind of pepper, and cover the rice with the broth. Stir occasionally, and when the broth dries out, add more until the risotto is cooked.
- 4 Turn off the heat and stir in the myrtle risotto with butter and pecorino cheese, stirring well, then pour into serving dishes. Before serving, crumble some Pane Carasau bread for a crunchy touch.
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