This month we went to the magnificent Venice to prepare a first course that could match our Valdobbiadene DOCG Superiore di Cartizze. We were welcomed by Giovanna, owner of the restaurant “Al Vagon“, who proposed to us a delicious risotto with seafood.
Let’s see together the ingredients and all the steps to replicate this amazing risotto:
Ingredients for 4 people:
400g pink prawns
320g Carnaroli rice
½ glass of white wine
parsley to taste
2 cloves of garlic
First, thoroughly clean the fish.
In a pan, heat a little oil, and add the garlic and clams until they open.
In another pan, cook the mussels, always with a drizzle of oil and a clove of garlic.
Meanwhile, prepare the vegetable broth. Into this, add the fish cartoon obtained from cooking mussels.
Put two tablespoons of oil in another pan to brown the chopped onion together with the chopped parsley. Add the squid, cleaned and cut into slices blending with white wine.
Then toss the rice and cook, adding the broth little by little.
Shortly after halfcooking, add the mussels, clams and pink prawns to give flavor to the risotto.
When cooked, stir over low heat with a knob of butter and serve.
It may seem strange, but this dish is perfect to enhance the fresh and sweet notes of Valdobbiadene DOCG Superiore di Cartizze. A combination that you don’t expect, but that will make you remain open-mouthed.
Thanks to Giovanna and all her staff for the welcome and for revealing the recipe for this risotto!
Ristorante Al Vagon, Cannaregio 5597 – 30121 Venezia