Risotto Alla Veronese

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Risotto Alla Veronese

For the broth:

• 2 Tbs of extra virgin olive oil
• 2 celery stems, and a few leaves, coarsely chopped
• 1 onion, coarsely chopped
• 1/2 bunch Italian parsley, coarsely chopped
• 2-3 new carrots (or baby carrots), coarsely chopped
• 1 kohlrabi or Japanese turnip, sliced – it adds a nice touch of sweetness
• 1 1/2 quarts of water
• 10 peppercorns, cracked
• 1 or 2 bunches of sculpit leaves
• Coarse sea salt to taste

1. Heat the olive oil in a pan and cook the celery, carrots, kohlrabi, onion, and parsley for 2-3 minutes before adding the water.
2. Add the peppercorns, bring to a boil, cover and then simmer for about 15 minutes.
3. Add the sculpit and simmer another 15 minutes.
4. Turn off heat and let sit, but keep warm.

For the rice:

• 1 onion or small bunch of green onions or 2 - 3 shallots
• 1 - 2 cloves garlic, minced
• 2 Tb olive oil or butter
• 1 small whole sprig of fresh rosemary
• 3 cups of risotto rice (Vialone nano)
• 1/2 Cup Soave or other dry white wine
• 6 cups vegetable broth from above
• 1 /2 Lb Prosciutto or Parma ham, sliced into thin strips
• 1 bunch of sculpit leaves, finely chopped
• 2 handfuls of Grana Padano/Parmigiano Reggiano (or half/half with Pecorino Romano for a more intense flavor)
• Knob of well chilled butter
• Drizzle of olive oil and freshly ground black pepper
• Coarse sea salt to taste
• Fresh ground pepper to taste

1. Heat the olive oil in heavy large pot over low heat. Add rosemary and sauté for 2 minutes, until fragrance is released. Remove rosemary and discard. Increase heat to medium, add the chopped onion, green onions or shallots along with minced garlic and sauté with a pinch of sea salt until just tender, about 4-5 minutes. Onion should just turn glossy.
2. Add the rice and stir for about 2 minutes. When the rice starts to turn translucent in 5 - 10 minutes add the wine and stir, then put lid on pot until absorbed, about 1 minute.
3. Stir in 1 cup of the warm broth and simmer until it is absorbed with the lid on, stirring frequently. Cook until the rice is almost tender, adding broth 1/2 - 1 cup at a time and stirring often, allowing each addition to be absorbed before adding the next, about 15 - 25 minutes.
4. Add the finely chopped sculpit leaves, Prosciutto or Parma ham, stir well for one minute and turn off the heat.
5. Stir in the Grana Padano/Parmigiano and the butter. Let the risotto rest for five minutes.
6. Season with salt and fresh ground pepper.

Serves 6-8

Recipe Tip! This can easily be made vegetarian by simply omitting the ham at the end, or reserving a portion without the ham.