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Risotto with Nero d'Avola wine, Almonds and Pistachios


Nero D'Avola is one of the most prestigious and appreciated red wines of Sicily: it comes from an autochthonous vineyard, in the province of Syracuse, located between Noto, Eloro and Pachino. It has different organoleptic characteristics depending on the area of production: sweet, fruity in the central-western part, more spicy in the south-eastern vineyards. Cooking Time: 20 minutes + time for the vegetable broth Preparation time: 10 minutes Serving size 4: 320 g of “Carnaroli” rice

1 onion a glass of Nero d'Avola wine 20 g toasted almonds from Noto or Bronte pistachios

the grated zest of 1 orange A little bit of thyme and fresh mint vegetable broth (onion, celery, carrot, basil a cherry tomato) extra virgin olive oil salt and pepper 50 g of Sicilian pecorino cheese Butter for creaming

Direction Prepare the vegetable broth. When the broth is ready, toast the rise in the saucepan - without oil - finely slice the onion then add it to the rise. Add the red wine “ Nero d’Avola" and allow it to evaporate. Stir continuously.

When the alcoholic part has evaporated, start adding the vegetable broth, one ladle at a time, wait for the previous one to dry before adding the next without drying too much.

Cooking time for Carnaroli rise is about 15 minutes. When it is ready add salt and pepper, turn the heat off and add cheese and butter. Livi it for a couple of minutes before serving.

Serve with a drizzle of extra virgin olive oil, a few leaves of thyme and mint, the toasted almonds * and pistachos and the grated orange zest.

  • Use already skinned almonds for the risotto and toast them lightly in the oven for about 15 minutes at 150 °C before topping: remember  to do this before cooking the rice as you will need some minutes: risotto must be eaten very “al dente” , otherwise it will be too sticky and not tasty.

NB: Cooking time for risotto is usually 15 minutes; anyway it depends a lot from the kind of rice you choose, so it’s better to taste it once a while while cooking. Wines As this rice is cooked with a very full body red wine, we recommend to use the same wine to be served with the risotto Nero d’Avola DOC This autochthonous wine represents the very essence of the red sicilian wines. The main area of production is around Noto, Pachino and Eloro. It is fruity, sweet and sometimes with notes and scents of dry flowers and spices : it mainly depends from the area and the exposition of the vineyards. It has a good acidity and it smells of fruits, sour cherries and violets. It can be very spicy at palate and the color is a very bright ruby red. Serve at 18° to 20°, opening it at least 1/2 hour before and possibly let it breathe in a decanter.













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