Mortadella and Pistachio Risotto

History & Background

A contemporary risotto pairing two Italian icons: Mortadella Bologna IGP (codified in the 15th century) and Bronte DOP pistachios. Spread in Italian fine-dining since 2010, now a modern classic.

Ingredients for 4

• 320g Carnaroli rice
• 200g Mortadella Bologna IGP
• 100g shelled Bronte pistachios
• 1 shallot
• ½ glass white wine
• 1L light vegetable or beef broth
• 50g cold butter
• 50g Parmigiano Reggiano
• Zest of 1 lemon
• Extra virgin olive oil
• Salt, pepper

Method

1. Cube half the mortadella; blend the other half into a purée with a little broth.
2. Toast pistachios 2 min in a dry pan; chop coarsely (reserve 1 tbsp whole).
3. Sweat shallot in oil.
4. Toast rice and deglaze with wine.
5. Add broth for 14 min.
6. Fold in the mortadella purée.
7. Manteca off heat with cold butter, Parmigiano and lemon zest.
8. Garnish with mortadella cubes, chopped pistachios and a few whole grains.

Wine pairing

Colli Bolognesi Pignoletto or Lambrusco di Sorbara: fresh Emilian bubbles.

Common mistakes

• Cheap mortadella (little lardo, rubbery) ruins it.
• Adding the purée too early (separates).
• Too much lemon zest (covers mortadella sweetness).