Marco Reitano
Dumplings with squill-fishes, artichokes and sweet potatoby Moreno Cedroni
Dall'Italia Vito Mollica: «Non mi interessa solo il piatto, ma come la ristorazione può cambiare una città»
For 4 people
For the Franciacorta sauce 80 g of grated Grana Padano cheese 70 g of butter 50 g of chopped scallion 2 dl of Franciacorta brut
For the risotto 240 g of rice 3 dl of beetroot juice (equivalent to 4 centrifuged beetroots) 2 spoonfuls of grated Parmigiano Reggiano 2 cl of Franciacorta brut light veal or chicken stock 40 g of butter
For the Franciacorta sauce Place the scallion and Franciacorta in a frying pan, leave it to consume by half then turn off the heat, incorporate the butter and the cheese, mix and blend into a purée with a hand blender and filter through a fine sieve.
For the risotto Pour the beetroot juice into a small saucepan and reduce it to 1.5 dl. Melt 20 g of butter in another saucepan, add the rice and toast it for a minute, then add the Franciacorta, allow it to evaporate and cook the rice, gradually adding the boiling stock. Turn off the heat, stir in the rest of the butter and the cheese. Add the reduced beetroot juice and mix for 5 minutes.
Spread the rice on the bottom of the plates, place a heaped spoonful of Franciacorta sauce on top and serve.
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