What do you think of this raspberry and cava risotto to celebrate Valentine’s Day? Raspberries have the official color of the day and a shape that reminds one of a heart. Cava, which replaces the wine from the recipe I was given for this dish, but which suits it just as well, is the drink most easily associated with a romantic date unless you are a Klingon or a Smurf. To top it off in a loving way, I made the risotto a little less soupy and put it in a mold, to give it a heart shape.
Come on, it cooks in a flash and is very, very easy. Plus, since the recipe needs cava, it gives you the perfect excuse to have a glass already and start loosening up while you wait for the risotto to finish cooking…
From there, beyond the strictly culinary, I can’t give any more Valentine’s Day advice, because in reality, me and hearts, candles, romantic atmospheres, edible panties, ideas for being sexy and all these things don’t… There’s no way… I will never be able to tell recipes like Nigella Lawson. What a pity…
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Special Valentine's Day recipe: Raspberry and cava risotto heart
Autor: La ragazza col mattarello
Número de raciones: 2
Tiempo de preparación:
Tiempo de cocción:
Tiempo total:
Ingredientes
- 100 g raspberries
- 1 shallot
- 750 ml vegetable broth
- 60 ml cava
- 3 tablespoons parmesan
- 20 g butter
- 3 fresh basil leaves
- Salt
- White pepper
Instrucciones
- Wash the raspberries well and set aside the 8 or 10 prettiest ones for the final decoration of the dish.
- Cut the shallot into very small squares.
- Sauté the shallot with the butter over medium heat until cooked, but not browned, watching carefully, because butter tends to burn quickly.
- Incorporate the rice into the pot and let it toast for a couple of minutes.
- Add the cava, stir and wait a couple of minutes for the alcohol to evaporate.
- Incorporate half of the raspberries into the pot and stir.
- Add a ladle of broth to the rice, wait for the rice to absorb it and continue incorporating the broth in this way, until the rice is almost cooked.
- Add the other half of the raspberries to the risotto, more or less a minute before the rice is al dente.
- Stop the rice, add the parmesan and basil, stir and it is ready to serve.
- Note: Ideally, the risotto should be somewhat soupy, but if you want to present it using a mold, you must leave it a little drier, just as I have done, to be able to plate it in the shape of a heart.
