First Courses Rice

“My Nino Bergese style rice” by Eugenio Boer: among the best risottos ever.

copertina riso nino bergese

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.

 

Address

[bu:r] by Eugenio Boer

Via Mercalli ang. Via S. F. D'Assisi, 20122 Milan, Italy

Phone: +39 0262 065383

Website

 

 

COPERTINE RG CORNICI Eugenio Boer 2023 05 04 16 00 29

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