Risotto tra Nord e Sud, con rosmarino, battuta di fassone e cipolla di tropea caramellata

Risotto between North and South, with rosemary, Fassone steak tartare and caramelized Tropea onion

Ingredients for 4 people:

240 g Carnaroli Gemma rice
100g Piedmontese Fassona fillet
1 sprig of rosemary
2 red Tropea onions
3 tablespoons of sugar
salt to taste
2 tablespoons of sugar
50 g of parmesan cheese
50 g of butter
pepper to taste

PREPARATION:

Clean the fillet, cut it finely with a knife and season with salt, pepper and oil.
Peel the onions, slice them thinly and cook them with vinegar, salt and sugar for about 20 minutes until soft and caramelized.
Finely chop the rosemary,
Toast the rice with a drizzle of oil, cook with the broth and bring to the boil.
Stir in butter and parmesan, place the risotto on a flat plate, top with the chopped meatballs and the caramelized onions in the center.

Photo: Stefano Borghesi Photographer

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