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Per le perle di merlot, mettere in un pentolino il merlot e l’agar agar emulsionati e portare ad ebollizione.
Togliere dal fuco il vino e versarne delle piccole gocce nell’olio di semi freddo (lasciato in frigorifero per circa 30 minuti).
Lo shock termico farà sferificare il vino e si creeranno delle perle.
Togliete le perle dall'olio e lasciatele asciugare su un foglio da cucina.
Per il risotto, tostare il riso con un po’ di burro a fuoco dolce per circa 2 minuti.
Una volta tostato il riso sfumare con il vino bianco e far cuocere per 16 minuti aggiungendo il brodo vegetale gradualmente.
Una volta terminata la cottura del riso, togliere la pentola dal fuoco e mantecare con il burro, il Grana Padano, il formaggio blu ticinese e il latte di cocco.
Lasciare riposare per 2 minuti.
Impiattare e aggiungere una spolverata di farina bóna e le perle di merlot.
Risotto con blu ticinese, latte di cocco e perle di Merlot e polvere di farina bóna
RSI Ticino Gourmet Tour 19.09.2022, 12:00
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