Conceived more than 50 years ago by the great Saluzzo chef, today it conquers in Eugenio Boer's version with a modern twist: the recipe for “Nino Bergese-style rice.”

Dish photo by Marco Varoli

Ingredients for four people

240 g Carnaroli rice
80 g butter
80 g 18-month Parmigiano Reggiano cheese
2 l vegetable stock (celery, carrot, roasted onion, roasted tomato)
40 ml juice of untreated lemons

For the brown stock

1 kg veal bones
1 celery rib
1 celeriac
2 copper onions
3 carrots
1 bouquet garni (1 leek leaf 1 sprig of thyme 1 sprig of rosemary 3 sage leaves 1 bay leaf)
20 g tomato paste
70 ml red wine
70 ml red port

Procedure

Toast the bones in a 190-degree oven until golden brown. In the meantime prepare a mirepoix with all the vegetables, brown it with very little seed oil, add the tomato paste, continue browning, add the red wine and port, add the roasted bones - previously put in the oven - and add water until the pot is more than double covered.

Reduce slowly over the fire with fresh thyme. Strain everything, degrease and bring to the consistency of a sauce.

Dry toast the risotto and deglaze with dry white wine bring it to a simmer with vegetable stock and whisk with butter and Parmigiano keeping it on the wave put lemon juice and finish the mantecatura.

Arrange in a small bowl and place the meat sauce on the risotto rim.