Want to make your own Michelinstar risotto? The Costardi Brothers have a special Peroni recipe for you. Make the Gran Padano Peroni Carnaroli like this!
Serves: 4 people
For the Grana Padano sauce
For the Peroni Nastro Azzurro beer reduction
For creaming (finishing the risotto)
First start by preparing the beer reduction. Pour the beer into a saucepan and place on moderate heat to reduce until you get the required consistency (the consistency must be similar to a thick caramel sauce). As the beer reduces, the alcohol evaporates and the remaining liquid becomes an enhanced concentration of flavour and spicy tones. Once it has reached this stage, remove from heat and allow to cool. (the results are better if done the day before)
To prepare the 27-month aged Grana Padano sauce, hand grate the Grana Padano, pour in the cream, and leave it to heat up to a temperature of 70°C. Then add the grated Grana Padano, use a whisk to mix everything, remove the sauce, and keep at a temperature of 60 °C.
Proceed with the risotto preparation. Put a risotto pan on the stove, toast the rice a bit, add a pinch of salt and ground pepper, and continue cooking with the previously prepared vegetable broth. Use neutral broth made with celery, carrots, and caramelized onion.
Continue cooking the rice. Once you have reached the required optimal al dente texture, season to taste, remove from the heat, and stir in the butter and Grana Padano sauce.
If serving in a can like we do: on the bottom of the can put a little coffee powder and a few drops of beer reduction. Using a jam funnel put the rice, add the Grana Padano sauce, more coffee powder and beer reduction.
If using a plate, spread the risotto on the plate, add the Grana Padano sauce, sprinkle with coffee powder, and finish with the beer reduction.
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