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Recipes brought to you by Avanti Savoia

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Drunken Risotto ( Risotto Ubriaco)

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(Recipe ID: 846)

Serves 6

Preparation time: 35 minutes

Source: Doug Slocum

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 4 Tablespoons Montecroce Extra Virgin Olive Oil * *
  • 1 cup Water
  • 1/2 cup Barbera Vinegar from Claudio Rosso * *
  • 280 gr.(6 oz) Diced Bacon
  • 1 cup Brandy
  • 450 gr.(1 lb) Arborio Rice from Cascina Belvedere * *
  • 2 teaspoons Fine Sel de Mer Sea Salt * *
  • 6 cup Dry Red Wine
  • 1 Tablespoon Flat Leaf Parsley, chopped
  • 2 cups Grated Parmesan Cheese *
  • 1 teaspoon Freshly Ground Black Pepper * *
  • 1 Tablespoon Unsalted Butter
  • 2 Tablespoons Soffritto Italiano * *

Instructions

  1. Heat the Montecroce extra virgin olive oil in a sauce pan and then add the "Soffritto Italiano" with 1 cup water.  When all the water is completely evaporated, add the 1/2 cup of Barolo vinegar.  Continue cooking at low temperature until all liquid is completely absorbed.
  2. Add the diced bacon and fry for few minutes until the fat becomes transparent.
  3. Add 1 cup of Brandy, cook at low temperature until all the liquid has disappeared.
  4. Add the rice and salt and continue cooking.  Stir well with wooden spoon until all the grains of rice are well coated.
  5. Begin to add the dry red wine, 1/2 cup at a time, stirring frequently.  Wait until each addition is almost completely absorbed before adding the next 1/2 cup.
  6. After approximately 15 minutes the rice will be cooked "al dente".  Remove and add the chopped parsley, grated Parmesan cheese, ground black pepper and butter.
  7. Stir vigorously for 1/2 minute and serve immediately.

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