Giuseppe Verdi’s favorite risotto according to Davide Livermore – Italian cuisine reinvented by Gordon Ramsay


And if you cook the Giuseppe Verdi’s favorite risotto was it the perfect dish for today?

Like every December (or almost), December 7th is the date of the Premiere at La Scala in Milan. This year, it will be staged Giuseppe Verdi with the Don Carlowhich closes the “trilogy of power” begun with Macbeth and continued last year with Boris Godunovas the Master pointed out Riccardo Chailly.

For the occasion, made even happier by the proclamation of theArt of Italian Opera Singing as a World Heritage Site UNESCOwe thought we’d bring you the recipe for the grown-up’s favorite risotto again Giuseppe Verdiwhich he prepared in 2018 in our editorial kitchen Davide Livermorethe then director ofAttila who opened the 2018/19 season, now director of National Theater of Genoa.

Risotto almost Giuseppe Verdi style

Ingredients

  • 500 g Carnaroli rice
  • 150 g peeled champignon mushrooms
  • 100 g or 1 slice of Prosciutto di Parma Dop
  • 100 g peeled tomatoes
  • 100 g fresh cream
  • 80 g Parmigiano Reggiano Dop
  • 80 g diced bacon
  • 6 artichokes
  • 1 sliced ​​onion
  • vegetable broth
  • dry white wine
  • parsley
  • lemon
  • mint
  • garlic
  • butter
  • extra virgin olive oil
  • salt
  • pepper

(ph Riccardo Lettieri, styling Beatrice Prada)

Method

  1. Finely chop a nice sprig of parsley and one of mint.
  2. Peel 1 clove of garlic and cut it into cubes.
  3. Clean the artichokes and immerse them little by little in a bowl of water acidulated with lemon juice so that they do not blacken.
  4. Drain them and dry them gently.
  5. Open the corollas and stuff them with bacon, a little garlic, chopped parsley and mint, salt and pepper.
  6. Place the artichokes upside down in a saucepan with a couple of tablespoons of oil.
  7. Bring to the heat and brown for a few minutes, then add 1/2 glass of wine, let it evaporate, add a couple of ladles of vegetable broth, reduce the heat, cover and cook for about 15 minutes.
  8. Take 3 artichokes and slice them finely.
  9. Complete cooking the others in 10 minutes. Finally, divide them in half lengthwise and keep them warm.
  10. Slice the mushrooms.
  11. Cut the raw ham into strips.
  12. Brown the onion in a saucepan covered in oil, add the mushrooms after two minutes, and after another 2 minutes the sliced ​​artichokes and the ham.
  13. Cook for a minute, add the peeled tomatoes and rice, mix briefly, add 1/2 glass of white wine and let it evaporate.
  14. Bring the risotto to cooking, gradually wetting it with the necessary broth.
  15. Remove it from the heat and stir in a generous knob of butter and cream.
  16. Complete with grated parmesan.
  17. Distribute the risotto, add the artichoke halves and serve.

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