Risotto with smoked mortadella mousse and fig on top 😋
A very tasty and simple to prepare risotto, suitable for young and old.Mortadella and pistachio together are essential and with the addition of figs you will see the dishes devoured.
Ingredients
200 g Carnaroli rice130 g mortadella di Bologna (slice)30 g fresh liquid cream60 g Philadelphia cheese (or cream cheese)Half a cup dry white wine1 l vegetable brothHalf a shallotextra virgin olive oil10 g figschopped pistachios
Preparation
Cut the mortadella into cubes (maximum 0.5 cm high and 1 cm long), put it with the cream in a mixer or blender and blend. Then add the Philadelphia cheese and blend until you get a creamy and homogeneous mixture. Set aside closed with a lid or cling film. Heat the vegetable broth, bring it to a boil and keep it boiling all the time. Chop half a shallot and fry it in a high-sided pan with a little extra virgin olive oil over low heat, without letting it burn. Raise the heat slightly, add the rice and toast it for 2-3 minutes. Deglaze with white wine. Let the wine evaporate and add the vegetable broth as it dries, bringing the risotto to cooking (17 – 20 minutes). 5 minutes before the end of cooking, add the mortadella cream and mix very well. The creaminess is already given by the mortadella mixture, so no butter. Add the figs, mix well and let it rest for 2 minutes. In a deep dish, pour the risotto in the center a little at a time, with the palm beat vigorously under the plate to spread the rice evenly. With your fingers, sprinkle the chopped pistachios making the outline of the dish, decorate with a few figs.
A very tasty and simple to prepare risotto, suitable for young and old.
Mortadella and pistachio together are essential and with the addition of figs you will see the dishes devoured.
Ingredients
200 g Carnaroli rice
130 g mortadella di Bologna (slice)
30 g fresh liquid cream
60 g Philadelphia cheese (or cream cheese)
Half a cup dry white wine
1 l vegetable broth
Half a shallot
extra virgin olive oil
10 g figs
chopped pistachios
Preparation
Cut the mortadella into cubes (maximum 0.5 cm high and 1 cm long), put it with the cream in a mixer or blender and blend. Then add the Philadelphia cheese and blend until you get a creamy and homogeneous mixture. Set aside closed with a lid or cling film. Heat the vegetable broth, bring it to a boil and keep it boiling all the time. Chop half a shallot and fry it in a high-sided pan with a little extra virgin olive oil over low heat, without letting it burn. Raise the heat slightly, add the rice and toast it for 2-3 minutes. Deglaze with white wine. Let the wine evaporate and add the vegetable broth as it dries, bringing the risotto to cooking (17 – 20 minutes). 5 minutes before the end of cooking, add the mortadella cream and mix very well. The creaminess is already given by the mortadella mixture, so no butter. Add the figs, mix well and let it rest for 2 minutes. In a deep dish, pour the risotto in the center a little at a time, with the palm beat vigorously under the plate to spread the rice evenly. With your fingers, sprinkle the chopped pistachios making the outline of the dish, decorate with a few figs.
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