Lambrusco Risotto

History & Background

A risotto of the Emilian plains, particularly Modenese and Reggiano. Lambrusco is an ancient wine (cited by Virgil in the Georgics) and the union with Parmigiano celebrates two DOP territorial excellences.

Ingredients for 4

• 320g Carnaroli rice
• ½ bottle dry Lambrusco Grasparossa
• 100g cubed smoked pancetta
• 1 shallot
• 1L beef broth
• 60g cold butter
• 80g Parmigiano Reggiano 30 months
• Extra virgin olive oil
• Salt, pepper

Method

1. Render the pancetta until crisp; reserve half.
2. In the fat sweat chopped shallot.
3. Toast rice and deglaze with half the Lambrusco; let the alcohol evaporate.
4. Continue alternating hot broth and the remaining Lambrusco a ladle at a time.
5. Adjust salt halfway.
6. Manteca off heat with cold butter, Parmigiano and the cooked pancetta.
7. Garnish with reserved crisp pancetta.
8. Pepper to finish.

Wine pairing

Dry Lambrusco di Sorbara or Grasparossa di Castelvetro: the same wine as in the dish.

Common mistakes

• Using sweet Lambrusco (totally unbalances).
• Pouring all wine at once (bitter alcohol stays).
• Overdoing pancetta (covers wine flavour).