GLI ULTIMI POST

When we talk about Italian cuisine the risotto can’t be out of the discussion. A tasty, showy and full of substance dish at the same time, but its preparation hides many difficulties, so which are the secrets for a good risotto? At the first place there’s the choice of good raw materials for sure, so the rice must be a Carnaroli, that needs to be toasted at the right point before being covered by the broth and finally the creaming amalgamating with butter directly from the freezer, so that the heat-cold shock will make it whip and being perfectly creamy. For the risotto with clams in the picture we used the Carnaroli Rice Principato di Lucedio directly from the most ancient Piedmontese rice plantations, Mediaterranean clams, the Butter - Beppino Occelli renowned worldwide in the gastronomic field for its quality and the Pistacchi di Sicilia crudi e sgusciati - Azienda Agricola Fastuchera chopped and toasted as garnish.