White Wine and Thyme Risotto

History & Background

A risotto of Tuscan and Umbrian tradition, an example of aromatic minimalism: two ingredients of excellent quality make the dish.

Ingredients for 4

• 320g Carnaroli rice
• ½ bottle quality Vermentino (or Trebbiano)
• 1 shallot
• 1L light vegetable broth
• 60g cold butter
• 60g Grana Padano
• Sprigs of fresh thyme
• Zest of 1 lemon
• Extra virgin olive oil
• Salt, white pepper

Method

1. Sweat shallot with butter.
2. Toast rice and deglaze with 2 ladles of wine.
3. Continue alternating broth and wine a ladle at a time.
4. At 14 min, fold in thyme leaves (reserve some for finish).
5. Turn off heat and rest 1 min.
6. Manteca off heat with cold butter, Grana and lemon zest.
7. Garnish with fresh thyme.
8. White pepper to finish.

Wine pairing

Vermentino di Bolgheri or Trebbiano d'Abruzzo: the same used for cooking, of superior quality.

Common mistakes

• Cheap wine (faults amplify).
• Dried thyme (no perfume).
• Too much cheese (covers delicacy).