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A Recipe for Risotto Mantecato to Welcome the New Year

Posted in Abruzzo, Caro Diario.(dear diary..), Country House Living, cucina, cucina povere, Culinary Art, Holidays, L'Aquila, La Dolce Vita, recipes, risotto, slow food, special occasions, the Mediterranean diet, and Uncategorized

copyright 2012 Art of Living,PrimaMedia,Inc/Maria Liberati

My New Year’s Eve menu is still being planned..but so far..the Spumante that  will be the  ‘star’  of the evening will be a Pecorino Spumante Brut..and will use this Spumante for my first course..a Risotto Mantecato..

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pecorino spumante brut


Risotto Mantecato allo Spumante

serves 4

*2 cups Arborio or Carnaroli rice

*2 scallions. peeled, minced

*1/4 cup dried mushrooms

*5 cups vegetable broth

*3 1/2 tablespoons flour

*3 cups Spumante

*1 egg yolk

*1/4 cup butter

*salt and pepper to taste

* 1 tblsp Extra Virgin olive oil


Place dried mushrooms in 1/4 cup warm water to rehydrate for 15 minutes. Place 1/2 tablespoon of olive oil with 2 tablespoons butter in a saute pan and warm, place in minced scallions and saute, then place in milk and flour and make a roux. Stir with wire whisk till mixture thickens. Drain water from mushrooms. Place champagne and mushrooms into roux and place over low heat and stir consistently to avoid burning or clumping. Cook like this for 30 minutes.

Then remove from heat and mix with an immersion mixer or place in a bowl and mix with electric mixer. Let cool thoroughly.

Place in egg yolks and place over low heat, stirring constantly.

Place rice in large saute pan and toast rice without adding in any oil or butter. Stir rice with wooden spoon and let grains toast for approximately 3 minutes. Place in 3/4 cup hot broth and stir till liquid is absorbed. repeat this until rice is cooked to al dente (approximately 18 minutes).  About 4 minutes before ending cooking place in half of roux and continue cooking and stirring, place in 2 tablespoons of butter. Continue stirring till rice is cooked and butter is melted. Place remaining sauce in separate bowl.

Place 1/4 cup grated parmigiana reggiano cheese on top of rice and a dash of freshly grated black pepper ,stir with wooden spoon and let sit for 1 minute. Serve hot with sauce on the side.

Serve with a Spumante Brut!

Cheers for a Safe and Happy New Year!

For more recipes get your copy of the  Gourmand World Award Winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

cover- book 2nd edition-001



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