List of Ingredients
- 11 OZ. of Vialone Nano rice
- 2 OZ. of Grana Padano, grated
- 2 OZ. of unsalted butter
- rosemary
- lemon
- all-purpose flour
- sparkling wine
Method
In a large pot toast the rice for 1-2 minutes, then add 2 tbsp extra-virgin olive oil, season with salt, and stir.
Add 1/2 cup sparkling wine, bring the rice to a boil stirring constantly until the wine evaporates. Add ½ cup salted boiling water and stir until absorbed. Continue adding salted boiling water in ½ cup increments, stirring constantly, until the liquid is absorbed and the rice is al dente, around 15 minutes. Turn off the heat and set aside the rice to rest for around 30 seconds, then stir in 1/2 cup sparkling wine, the butter, and the grated Grana Padano.
Add the wine stirring constantly until evaporated. Add ½ cup broth and stir until the broth is absorbed. Continue adding broth in ½ cup increments, stirring constantly, until the liquid is absorbed and the rice is al dente, around 15 minutes.
Grate zest from 1 lemons and thoroughly wash 4-5 sprigs of rosemary, then coat in flour. Bring 1/2" seed oil to 350° F and fry the rosemary for around 30 seconds.
Top the risotto with the fried rosemary, a little lemon zest, and a generous amount of freshly ground pink peppercorns. Serve immediately.