Christian and Manuel Costardi’s flagship version is a risotto with Grana Padano cream, beer reduction and coffee. It’s supposed to taste like cappuccino or tiramisu, but like risotto, all in one dish. The menu offers a selection of 20 risottos, according to the Michelin Guide, and the chef-owners’ unique dishes earned them a Michelin star.
Inspired by Andy Warhol’s “Campbell’s Soup Cans,” the Costardi brothers serve the risotto in individual metal cans.
Tucci says that there are two important steps to remember when making risotto:
“First, before adding any liquid, make sure you heat the rice thoroughly,” she wrote in her cookbook. “This will seal the rice grains and help prevent them from overcooking. Second, test the rice for desired texture after it has cooked for 12 to 15 minutes. Risotto can be served al dente, with a slightly crunchy when you bite into it, or a smoother consistency, the choice is yours… Just don’t overcook the risotto or it will turn into a paste.”
Risotto With Grana Padano Cream, Beer And Coffee Reduction
(Risotto with Grana Padano Cream, Birra Riduzione and Coffee)
Reuse four clean soup cans for serving or use plates if you prefer. If you want to make your own vegetable broth, make it ahead of time. The Costardis suggest adding celery, carrot, and lightly charred onion to the broth.
At Christian and Manuel, the Costardis use sea salt from Cervia, from the Adriatic coast, and black peppercorns from Sarawak, which you can find in specialty stores or online if you want to try them.
makes 4 servings
Ingredients
4 cups | 1 liter of lager beer
3.5 ounces + ½ ounce | 100 grams + 15 grams Grana Padano (similar to Parmigiano Reggiano cheese), aged 27 months, freshly grated
1 cup | ¼ liter of whipping cream
1 ¼ cups | 300 grams of carnaroli rice
Sea salt (medium coarse)
freshly ground black pepper
About 12 ½ cups | 3 liters store-bought vegetable broth, plus more if needed
1/3 cup | 25 grams of cold unsalted butter
Ground coffee, preferably Arabica
Team
Jam funnel (if served in cans)
Instructions
one. First, start preparing the beer reduction. Put the beer in a large saucepan over high heat. Bring to a boil, then reduce to a simmer and allow the beer to reduce until the consistency is like smooth caramel, about 45 minutes. As the beer reduces, the alcohol evaporates and the remaining liquid has a flavor concentration where the spicy notes are enhanced. Remove from heat and let cool (best to do the day before; once cooled, refrigerate overnight in an airtight container).
two. Prepare the Grana Padano cream. Using a cheese grater or microplane, grate 3.5 ounces (100 grams) of Grana Padano. Heat the cream in a saucepan over medium heat to 158 degrees Fahrenheit (70 degrees Celsius) and add the Grana Padano. Beat the cream with a whisk until smooth, keeping the temperature at 100 F (40 C). At higher temperatures, there is a risk of not obtaining a homogeneous cream. If the cream is not smooth, strain it through a strainer and simmer to 100 F (40 C).
3. Proceed to the preparation of the risotto. In a risotto pot, toast the dry rice over medium heat, shaking the pot and stirring the rice until golden brown, 2 to 3 minutes. Don’t let the rice burn. Add a pinch of salt and a grated pepper. Continue cooking over high heat and add the vegetable broth a little at a time, stirring continuously after each addition and allowing the rice to absorb it. Cook, stirring constantly, until the rice is al dente with a slight bite in the center of the grain, 15 to 20 minutes. The risotto should have a creamy texture. Check the taste and remove from heat. Add the cold butter and the remaining ½ ounce (15 grams) of Grana Padano to the pot and shake, using a wave motion (see video), to incorporate into the rice.
Four. If you are serving in cans: Put some ground coffee and a few drops of beer reduction in the bottom of the can. With the help of a jam funnel, add the rice, the Grana Padano cream, the coffee grounds and the beer reduction.
5. If you are using plates: Divide the risotto on each plate, add the Grana Padano cream, sprinkle with ground coffee and finish with the beer reduction.
Reference-www.cnn.com