Fall is the ideal time to warm up with our favourite comfort foods, and nothing gives comfort like when we indulge in Italian dishes. Speducci‘s own chef Gabriele Paganelli demonstrated how to make a must-try recipe and show us how easy it is to incorporate Italian taste, culture and style into our seasonal dishes at home!
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Risotto Pheasant and Truffle
Ingredients
Serves: 8 people
1lt jar – Speducci Pheasant Ragu
150ml – white wine
700g – Canaroli Rice
2L – boiling water
60g – butter
20ml – olive oil
100g – grated Parmigiano-Reggiano Cheese
80g – truffle paste
salt to taste
Risotto
Add olive oil, all the rice to the risotto pan and, without adding any liquid, cook it over medium-
high heat for 3-4 minutes, until you notice a translucent appearance of the grains.
Blend with the remaining white wine and let it evaporate.
In this phase, the heat of the pan changes the surface of the beans making it
more resistant, the acidity of the wine makes it waterproof and with those two
steps the beans do not break and do not lose crunchiness during cooking.
In addition, the release of starch during cooking will be much more gradual,
helping you to obtain a denser and creamier risotto.
Add the boiling cooking water to cover the rice and start cooking it, add cooking water as you need, always keep the rice wet enough, do not let it dry too much.
Halfway through cooking add the pheasant sauce.
Cooking time for the rice is approximately 16 minutes.
Turn off the heat.
Mantecate – cream it up adding butter, cheese, truffle paste and salt to taste.
Allow it to sit for 3 minutes and then serve.