“OrtoRiso”, Bettelmatt cheese ice-cream

Christian e Manuel Costardi

For 4 people

300 g of “gli Aironi” Carnaroli rice
1.5 l of vegetable stock (celery, carrot, onion)
1 l of "Nobile riserva" extra virgin olive oil
finely chopped celery, carrot and scallion
Sarawak aromatic pepper
Cervia salt
½ glass of white wine

For the garnish
blend of fresh spices (wild dill, oregano, marjoram)
powdered Taggiasca olives
lemon zest
Maldon salt
1 carrot
1 stick of celery
1 courgette
1 pepper
1 Tropea onion in sweet and sour sauce

For the ice-cream
Bettelmatt cheese
liquid cream
liquid nitrogen


For the Bettelmatt ice-cream
melt the cubed Bettelmatt with the milk and cream. When melted, create the ice-cream by adding the liquid nitrogen.

For the sweet and sour onion
cut the red onion into very fine julienne strips, gently fry with extra virgin olive oil, add white wine and vinegar, add the cane sugar and leave to cook.

Preparing the rice and serving
Step one: making the vegetable stock.
Finely chop the celery, carrot and scallion and set to one side (to use to make the base for the rice).
Prepare the vegetables to garnish the dish, peeling the carrot, washing the celery and courgette and cleaning the pepper. Cut and trim them, blanch them separately in water and citrus to maintain the colours, cool in water and ice and set to one side. Heat about 1 l of oil to about 70°C and flavour it with a sprig of fresh oregano.
Make a base in a pan with a little oil and the finely chopped vegetables, gently frying them before adding the rice and toasting it lightly. Then add a little dry white wine and leave to evaporate. Continue cooking, adding the boiling vegetable stock to the rice a little at a time. Meanwhile, drain the vegetables from the water and ice, dry them and "cook" them in the pre-heated oil to create a confit. Take them out of the oil and drain on a plate covered with kitchen paper. When cooked, the rice must be "creamy". Take off the heat, add salt and pepper to taste and stir in a little butter and a drizzle of extra virgin olive oil.

Serve on a plate, flattening the rice. Place the sweet and sour Tropea onion in the middle, arranging the trimmed vegetables around it. Sprinkle with chopped mixed spices, the Taggiasca powder, the lemon zest, Maldon salt and aromatic pepper. Place a ball of Bettelmatt ice-cream on the onion for the diner to stir into the risotto himself.