The concepts of Risotto and Cheese go hand-in-hand, and if you are organizing a party or dinner for a significant number of people, one of the nicest ways to serve a risotto is in a hollowed out wheel of cheese. In this case Monte Veronese, a mild slightly nutty cows' milk cheese made in the mountains above Verona, and the risotto is risotto al tastasal, a risotto traditionally made in the Veneto during the salami-making season (before filling the casings), to judge if the impasto, or filling of the salami is is properly seasoned. The heat of the risotto melts a little of the cheese, and makes it even tastier!
If you click on the photo you'll be taken to the risotto al tastasal recipe (you could also use a mild sausage, if need be).
Some other risotto recipes from Verona.
- Risotto alla Pilota
A hearty risotto with lots of pork, for the people who worked Verona's rice mills and needed substantial foods. - Risotto al Radicchio Rosso di Verona
The bitterness of radicchio goes wonderfully with the creamy texture of a risotto. - Risotto All'Isolana
A classic from Isola della Scala, the heart of Veronese rice production, made with pork and cheese.
Veronese rice production, you wonder? Southeast from Verona is Isola della Scala, a pretty town surrounded by rice paddies, where Vialone Nano, one of the great Italian short-grained risotto rices, is grown.
Making Risotto: Basic Instructions | Making Risotto, Illustrated
Almost Wordless Wednesday: Risotto al Tastasal originally appeared on About.com Italian Food on Wednesday, March 10th, 2010 at 02:13:41.
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