Chicco Cerea, live with our director Maddalena Fossati, told us about her soup during the #oradicena appointment. There he is!
Chicco Cerea it needs no introduction, but for those who did not recognize it in our direct yesterday #dinner time on Instagram, he is one of the famous Cerea brothers who have conquered with their restaurant Da Vittorio three Michelin stars and an infinity of palates. During the new appointment (every day live on Instagram at 17.30!) With our director Maddalena Fossati, he told us about the Bergamo field hospital project for which he will be engaged with his staff to support the city during the Coronavirus emergency during this period of forced closure of his restaurant.
And just because he spoke to us from home, we took advantage of his precious time by asking him for some culinary advice. For example: How does a three Michelin star chef like Chicco Cerea make risotto? It all starts with the broth!
The broth of Chicco Cerea
How can we make a risotto that reflects the Da Vittorio style? What are your tricks?
For me risotto requires a good broth. The basis is meat, fish or vegetable broth.
How do you make a good vegetable broth?
To prepare it I take lots of vegetables like carrots, celery, onions, celeriac… I go to toast, add a bunch of smells made with leek tied with fresh spring onion, stalks of parsley, a few basil leaves, and a few sprigs of thyme, cover with water and boil for at least a couple of hours. I filter the whole thing, do it again same operation with fresh vegetables and let this broth macerate in the new vegetables for at least an hour, an hour and a half. Then I filter it to obtain a very sweet and fragrant result.
And the meat broth?
The meat broth is prepared with cold water, a piece of beef as a priest's hat, baby walker, belly, lots of vegetables also here as carrots, celery and onions, a little salt and it is boiled for at least three hours. It must be foamed continuously, the color must result light pink, never too dark.
Going back to risotto, which wine do you think is needed to blend it? Or is it out of fashion?
Everyone on risotto has its own theories. The wine must be chosen according to the recipe, it can be a dry white, a sweet white, a red, a wine moved as sparkling wine or champagne for a risotto with the bubble. I honestly don't mind spraying the risotto with wine. There is an old saying that says "rice is born in water and dies in wine" the important thing though, whatever wine is used, it is to evaporate it completely. There are some basic steps to prepare a good risotto.
The rules of the risotto of Chicco Cerea
- The choice of broth
- The choice of rice. I use Carnaroli, because I am fond of this rice and I am very comfortable with this rice that keeps cooking well.
- The roasting of rice which must be toasted without coloring or burning
- Sprinkle it with white or red wine, making it evaporate completely to leave only the scent and eliminate the acidity.
What to say? Thanks to Chicco Cerea for participating in our direct Instagram #oradicena. We look forward to seeing you tonight on our Instagram profile with a new appointment. Spoiler: our Maddalena Fossati will connect with Davide Oldani, the king of POP cuisine! We are waiting for you to talk together about good food and to give voice to the questions you want to ask the great cook. See you tonight!
This recipe has already been read 178 times!