A unique and tasty first course, the saffron risotto with mushrooms, cacio cheese, and coppa was created for the “Emilia Wine Experience 2023” project on the occasion of the Valtidone Wine Fest – Sette Colli in Malvasia, which will be held on September 10, 2023, in Ziano Piacentino (PC). For the recipe, I used Piacenza agrifood products that reflect the flavors of this region, specifically from Val Tidone.
I used Carnaroli rice for the risotto, known for its long grain and suitability for risottos. The prized saffron from Val Tidone, dried porcini mushrooms from Borgotaro in Val Taro, Cacio del Po, a semi-cooked cheese made from cow’s milk and aged between 60 to 120 days, with a slightly bitter taste. The coppa piacentina, a typical cured meat protected by the DOP label, adds a crunchy note to the dish. Finally, the Malvasia di Candia Aromatica wine from the Colli Piacentini, a still white wine with an intense flavor, is used both in the preparation and as an accompaniment to the dish.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Creative
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 qt vegetable broth
- 1 cup Carnaroli rice
- 3.4 oz Malvasia di Candia Aromatica wine
- 2.8 oz Cacio del Po cheese
- 0.8 oz dried porcini mushrooms
- 4 slices Coppa piacentina DOP
- 1 yellow onion
- 1 packet saffron
- to taste butter
- to taste Grana Padano DOP cheese
- to taste thyme
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Cutting Board
- Knife
- Pot
- Ladle
- Stainless Steel Pan
- Wooden Spoon
- Bowl
- Frying Pan
- Small Pot
- Grater
Steps
To prepare the saffron risotto with mushrooms, cacio cheese, and coppa…
First, heat the vegetable broth in a pot over low heat, prepared previously or you can use the same amount of water and a vegetable bouillon cube.
While the broth is heating, peel and finely chop the onion, preferably yellow, recommended for sautéing. Then place it in a medium-sized stainless steel pan with extra virgin olive oil and let it soften over medium heat.
When the onion is soft and slightly translucent, add the Carnaroli rice and toast it over medium heat, being careful not to let it stick. Then deglaze with the Malvasia di Candia Aromatica wine and let it evaporate.
Meanwhile, soak the dried porcini mushrooms in warm water in a bowl.
When the wine has evaporated, start adding the broth gradually, covering the rice by at least 0.4 inches to cook it evenly. Cook the risotto for about 20 minutes over medium heat, stirring occasionally with a wooden spoon.
Halfway through cooking, add the well-squeezed porcini mushrooms and the saffron. Proceed by cutting the cacio del Po cheese into pieces and slicing the coppa piacentina into strips.
Then, take a frying pan and without adding oil, sauté the coppa piacentina DOP strips until crispy.
When the rice is cooked, remove it from the heat and stir in the butter and grated Grana Padano DOP cheese. Then add the cacio del Po cheese pieces, salt if necessary, a sprinkle of pepper, and thyme.
Mix everything well and plate the risotto, garnishing it with crispy coppa piacentina DOP and a few more thyme leaves. Serve hot.
Wine Pairing
Still Malvasia di Candia Aromatica
