Creamy risotto with truffle sauce and blue goat’s cheese, mostarda and pear crystals, honey pearls
x4
Ingredients for 4 people
Risotto:
600 g Pastasì® Soluzioni Express Carnaroli Rice
400 g Sugosi® Truffle Sauce
100 g Blue goat’s cheese
50 g grated Grana Padano DOP cheese
Honey pearls:
50 g acacia honey
25 g water
1 g agar agar
Cold seed oil as needed
Pear crystals:
1 small pear
Syrup made from 1:1 water and sugar as needed
Garnish:
Edible flowers
120 g pear mostarda with mustard
Procedure
PREPARATION:
Bring the water with the honey and agar agar to a boil for a few seconds. Drop the lukewarm liquid in droplets into the cold oil, to create
little balls.
Prepare the water and sugar syrup, immerse the pear, cut into thin slices,
and leave to rest for around 12 hours. Drain, blot and dry in the oven.
Pour the Pastasì® Soluzioni Express Carnaroli Rice and the frozen Sugosi® Truffle Sauce in nuggets into a saucepan, leaving it all to blend into a risotto. When cooked, stir in the Grana Padano and Blue goat’s cheese.
Finally, serve the creamy risotto hot, accompanied with the mostarda
and pear crystals, and decorating it with the honey pearls and edible flowers.
TIPS:
Quick-cook rice, Truffle Sauce and just a few minutes: these are the ingredients to make a fast, gourmet risotto that can be offered in any season, to be personalised with the addition of other ingredients as desired.
