A risotto inspired by Blake Edwards 'film, pink like the panther and fun like Peter Sellers' acting. The recipe is the signature of the Cristallo hotel in Cortina, where the film was shot in 1963 and where they pay homage, even in the kitchen
Cortina d’Ampezzo is an iconic destination, and the Cristallo hotel is its iconic hotel. Look at the city from top to bottom, in a splendid panoramic position overlooking the Tofane massif, but it was thanks to that hotel that Cortina became what it is today. Here they shot Christmas holidays, in 1983, but above all and before all the others, The Pink Panther, film directed by Blake Edwards and starring Peter Sellers, Inspector Clouseau, on the trail of the gentleman thief. The comedy that immortalized the sweet life of this destination, et al Cristallo, at the Luxury Collection Resort & Spa they wanted to pay homage to him with a risotto.
It is invariably found on the menu, it is a classic of every banquet and every guest orders it at least once; I'd say two, because it's really good. It is part of the executive menu chef Marco Pinelli designed to enhance seasonal and local raw materials, but also orders it à la carte. The risotto is creamy, made with vialone nano rice, pink thanks to a beetroot juice and made even more intriguing by a quenelle of sour cream and trout eggs. A dish that is a hymn to the mountains, fun to look at and enjoy, just like the Pink Panther.
Ingredients for four people
For the risotto
2 finely chopped shallots
360 g vialone nano rice
120 ml dry white wine
60 g grated parmesan
80 g butter cut into cubes
40 ml extra virgin olive oil
salt
For the broth
300 g carrots
200 g celery
1 large onion without skin
2 l water
Clean and cut the vegetables. Put water and vegetables in a saucepan. Once it has boiled, let it all go for an hour. Filter and keep the broth warm (for the entire recipe you will need only a liter).
For the reduction of raspberries
250 ml raspberry vinegar
100 ml of water
100 g sugar
Put water, sugar and vinegar in a saucepan over low heat and reduce by half (for the entire recipe you will need only 80 ml).
For the beetroot juice
2 kg beets
Wash, dry and peel the beets, cut them into cubes and, using an extractor, extract the juice from the beets (for the entire recipe you will need only 800 ml).
To finish the dish
120 g sour cream
40 g arctic char roe (or salmon roe)
Method
Heat the extra virgin olive oil in a pan over medium-low heat. Add the shallot and cook until soft but not colored. Add the rice and cook for one minute, continuing to stir until the rice grains are translucent. Deglaze with the white wine until all is absorbed. Add 200ml of vegetable broth and 200ml of beet juice at the same time, until finished.
When the end is near, add the raspberry vinegar reduction and cook for a further 3 minutes. It must not be liquid, but on the wave.
Add the chopped butter and Parmesan, mix and leave to mix for 2 minutes.
Serve by placing a quenelle of sour cream and char roe over the rice.
