Rice, Bread, Black Pepper and Marsala

Rice, Bread, Black Pepper and Marsala

Rice, Bread, Black Pepper and Marsala

Try this exclusive rice recipe shared by Davide Oldani, the Italian chef at D'O restaurant: rice, bread, black pepper and Marsala

August 20, 2012

Cuisine

serves for

4

total time

0 HR 33 MIN

ingredients

Carnaroli rice
320 g, mature
butter
160 g, unsalted
Parmigiano cheese
80 g, grated
water
1.5 l, hot and salted
White wine vinegar
10 ml
salt
To taste
Bread crumbs
200 g
butter
5 g, unsalted
Marsala reduction
100 g
butter
20 g, unsalted
black mignonette pepper
5 g

Preparation

To prepare the rice
Sauté the rice in a saucepan to lightly toast it, then add the salted water a little at a time, until the rice is cooked. Remove from the heat and season with the butter, Parmesan and vinegar. Adjust salt, keeping the risotto creamy.

To prepare the bread
Melt the butter in a frying pan, add the breadcrumbs and toss them until they turn a nice golden colour. Remove from the heat and cool.

To prepare the Marsala sauce
Boil the Marsala reduction. Remove from the heat and add the butter cut into pieces. With the aid of a whisk, whip up the mixture. Keep warm.

To serve
Put the rice into a soup plate and pour the sauce around the edges, place the bread in the centre and garnish with the black mignonette pepper.

Search Recipes

Lamb Heart's Wrap With Sheep Milk's Yogurt And Anchovies

Lamb Heart's Wrap With Sheep Milk's Yogurt And Anchovies

Next Recipe