Rosé Risotto with Fennel, Truffle, Smoked Almonds & Half-Dried Tomatoes
This delicious and easy to prepare dish will spoil your guests and make every dinner party an instant success. Chef Malte selected again great ingredients and combined them to a mouthwatering sensation! Of course we selected a Rosé for pairing: the Love by Léoube is a perfect match! Enjoy!
The recipe is for 4 persons.
We start with the half-dried tomatoes as they need to be prepared the day before.
Select solid tomatoes such as date tomatoes, cherry. Thyme, rosemary, garlic, coarse sea salt, cane sugar, pepper from the mill, olive oil
- First wash your tomatoes and halve them.
- Put the tomato halves in a bowl and marinate with coarse sea salt and cane sugar. For a kilo of tomatoes use 1 ½ heaped tablespoons of sugar and 1 heaped tablespoon of salt. The salt and sugar deprive the tomatoes of moisture. Without this step you would later only have tomato puree on the baking tray.
- Cover the bowl and refrigerate overnight.
- The next day, put the tomato halves in a strainer and let it drain thoroughly.
- Prepare a baking tray, brush with olive oil.
- Spread the tomatoes evenly on the plate.
- Chop the rosemary, thyme and garlic and sprinkle everything evenly over your tomatoes. If you want you can also add cubes of red onions, chopped olives and fresh chili.
- Now add the pepper from the mill
- Place mix in the oven with 130-140°C for about 40-60min. A precise time is hard to say, because you do not know the water content of the tomatoes. So that's a matter of feeling how long the tomatoes have to stay in the oven. In the pictures you can see how they should look like after the tomatoes come out of the oven. Prevent water vapor from collecting in the oven, open the oven every 10 minutes and let the steam escape the oven.
250g Risotto Rice
2 Fennel Tubers with Fennel Green
100ml Dry Rosé
500ml Vegetable or Chicken Broth
50g Truffle Butter
80g Grated Parmesan
1 Tablespoon Crème Fraîche
Smoked almonds, 1 Bay Leaf, Salt, Black Pepper, Nutmeg, Thyme, Olive Oil, Fresh Truffle (Perigord, Autumn Truffle, Summer Truffle or Alba)
- Finely chop onions and fennel. Set the green of the fennel aside
- Sauté the onion, fennel cubes and risotto rice until the rice is glassy
- Add bay leaf and thyme
- Add Rosé and, with frequent stirring, simmer over medium heat until the wine is almost gone
- Now add the broth in three units (as soon as the liquid is almost gone add next unit) and stir again and again
- When the rice is cooked, remove the pot from the heat.
- Just before serving, fold in the crème fraîche, truffle butter, parmesan cheese and the chopped smoked almonds
- Season with salt, nutmeg & pepper
To serve: Put the creamy risotto in a bowl or deep dish. Slice fresh truffle over it and garnish everything with the dried tomatoes and some fresh chives.
The risotto matches great a nice piece of white fish such as cod, guinea fowl breast or a juicy square of willow lamb.
The perfect rosé to compliment this decedent dish is the Love by Léoube. With its creaminess, its round acidity and the only light fruit notes, this wine fits perfectly to this delicious risotto.
Malte & Julian