- 240 g Loto risotto rice (The rice grows in Ascona, the northernmost growing area in the world)
- 50 g shallots or 1 onion
- 1 clove of garlic
- 150 ml white wine
- 1 l warm vegetable stock
- 120 g grated parmesan
- 60 g butter
- 1 pinch of salt
- 1 pinch of pepper
Wild garlic cream
- 150 g wild garlic
- 100 ml olive oil
Stuffed morels with pike perch from Lake Maggiore
- 150 gr. zander fillets without skin for the farce
- 50 gr cream
- 40 gr breadcrumbs best homemade from local bread, we need Maggia bread for this
- 16 medium morels, preferably fresh or dried, which should be soaked for 8 hours beforehand
- ½ shallot
- 1 clove of garlic
- Salt, pepper, Nolly Prat
Basic risotto recipeWhether with tomatoes, asparagus or vegetables: The first steps are always the same when you make risotto. This basic recipe forms the basis for different variations of the rice classic. Tip: If children are eating with you, you can simply omit the alcohol and use a little more vegetable stock instead. Risotto: Preparation in a few steps
Peel and dice the garlic and onion and sweat the cubes in a pot with butter until they are really fragrant and glazed. The quicker, the better? No! The slower you sweat the onions and garlic, the more aromatic your risotto will be later. So medium heat is sufficient here.
Then add the risotto rice and allow it to cook in the pot for two to three minutes until it is slightly translucent without turning brown. Then deglaze with white wine and a little warm stock so that the rice is just about covered with liquid.
Just let the risotto simmer? You can't! Because then it will burn. Instead, always stay close to it and regularly add a little warm stock. This is the best way for the rice to absorb the liquid. The whole thing takes about 18 to 20 minutes, then the risotto is nice and firm to the bite.
Add the desired flavouring, in our case wild garlic cream.
Finally, season with salt and pepper and grated Parmesan and fold in the butter.
Wild garlic creamBlanch the wild garlic in boiling water for about 20-30 seconds and then rinse in ice water. Drain well and then blend with olive oil to a creamy mixture.
Stuffed morels with pike perch from Lake MaggioreCut off the stem of the morels and wash well, then blanch in boiling water. Rinse the cooked morels in ice water.
Pike-perch farceCut the fillets into cubes and quickly mix together with the breadcrumbs and slowly add the cream until you have a creamy mixture. Mix with the spices and chives and add a dash of Nolly Prat and taste. Then place in a piping bag and refrigerate. After about 30 minutes, stuff the farce into the morels, which have been dabbed dry, and poach them in simmering water for 5 minutes. Then sauté with a little butter in a pan and pour onto the finished risotto.