Chef Cordani’s recipe. Carnaroli risotto with violet artichoke and seasonal Fragno truffle.

Chef Patrick Cordani's cuisine at Hotel delle Rose blends technique and passion for light and flavorful dishes, such as artichoke and truffle risotto. The recipe and secrets to making it perfect? It's all in this article.

Quality raw materials, fantasy of flavors and colors: the cuisine of the territory is interpreted in an original way by Chef Patrick Cordani and his brigade.
The dishes he prepares by combining technique and passion can be tasted at La Veranda restaurant of Hotel delle Rose.
Keywords: flavor and lightness.

First course on the New Year’s menu a tasty artichoke and truffle risotto.
Here is the recipe, narrated by Patrick step by step.
The trick?
Serve it all’onda, that is, thick and creamy just right.
The secret lies in the right mantecatura.
Here’s how.

Ingredients (for 4 people)

280 g of carnaroli rice
vegetable broth as much as needed
4 small artichokes
20 g Fragno black truffle
40 g Parmesan cheese 30 months

Preparation of artichoke risotto

After dry-roasting the rice, bathe it with the broth, which should be added a little at a time as it is absorbed by the preparation Halfway through cooking, add the artichokes that were trifoliated earlier.
Magic ingredient: thyme.
A pinch of it is needed inside the artichoke for a note of freshness.
Once the cooking was finished, the most important step was the mantecatura made with butter and Parmesan cheese.
The chefs’ secret is to use refrigerator-cold butter and cheese.

The heat shock, in fact, will help bring out the velvety texture typical of risotto all’onda.
The mantecatura should be done with the heat off and without stirring, but by “pushing” back and forth to make the rice fold in on itself, creating the waves.

It ends with a generous grating of truffle that releases moods and scents with heat.

Alsoread .

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Chef Cordani’s recipe. Carnaroli risotto with violet artichoke and seasonal Fragno truffle.