Risotto al Vino Rosso con Castelmagno DOP

Piedmont, Cuneo province

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The working recipe — the Market List, the Method, and where it lives or dies

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Origin

Piedmont — Cuneo province, Langhe

Description

Piedmont's most dramatic risotto — Carnaroli cooked in Barolo or Barbaresco red wine throughout (not just deglazed), producing a deep purple-red risotto, finished with Castelmagno DOP — one of Italy's oldest and rarest cheeses. The Castelmagno (produced only in the Cuneo municipality of the same name) has a complex, crumbly, pungent character from the natural blue-mould veining that develops in mountain cave ageing. Stirred into the purple risotto at the end, it melts into streaks of white-gold against the red wine base.

III

The Thread

—Rice cooked in red wine to colour and flavour the grains — both the French Beaujolais tradition and Piedmontese Barolo risotto use the same principle of cooking the starch in red wine throughout French

—Red-coloured risotto from a bitter-sweet ingredient — Veneto uses radicchio where Piedmont uses red wine to achieve the same dramatic purple colour and bitter-sweet flavour profile Venetian

—Using red wine cooking liquid as the primary flavour for rice — both traditions cook starchy grain in red wine cooking liquid from Burgundy and Barolo respectively Burgundian

Flavour Context

Deep purple-red risotto from Barolo, pungent-rich Castelmagno streaks, truffle possibility — dramatic, complex, the full weight of Piedmont's finest ingredients in a single bowl

Pillars V — VII

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