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Risotto ca pummarola n’ coppa

Daniel Canzian - Gualtiero Marchesi

For 4 people

320 g of Carnaroli rice
80 g of butter
20 g of Grana Padano
5 g of tomato powder
50 g of onions
20 g of white wine
1 l of chicken stock
salt

Genoese Pesto
150 g of basil
150 g of extra virgin olive oil
30 g of pine nuts
10 g of walnuts
20 g of Grana Padano

Toast the rice in a copper pot with 20 g of butter. Add 10 g of dry white wine, leave to evaporate completely and then add some stock. Cook, stirring occasionally. Filter the onion sauce through a strainer if you wish to eliminate the onion, leaving only the flavour.
Sweat the onion in 10 g of butter in another small pan. Add the remaining wine and leave the liquid to reduce almost completely.
Take the pan off the heat, add the remaining butter, chopped into pieces, and whisk.
When the rice is cooked, stir in the acid butter and the Grana Padano. Spread the risotto on the plates and sprinkle with the tomato powder.
Decorate, placing a few drops of Genoese Pesto in the centre.