19 Jan LA PERNICE ALL’UVA CON RISOTTO
Weekend Special: January 19 – 21, 2018
It is easy to find temperatures of 5 to 10 degrees in the Italian Alps, the beautiful mountains defining the borders on the north side of our country. Luisa Silvia has found a way to give you the taste of our region and winter season by presenting this recipe of hearty game and creamy risotto.
Wild red partridge from Scotland is filled with grapes, salt and pepper and Mascarpone cheese. It is then braised in clarified butter, white wine and cognac. The risotto is prepared with shallots, white wine and grapes, “mantecato” with Parmigiano Reggiano and Robiola cheese. On the plate the partridge will be placed on top of the risotto along with its own reduction. Crispy Prosciutto di Parma will be sprinkled all over.