Risotto with forest berries and Casolét della Val di Sole fondue

Hello everyone, here I am… I promised to share some recipes! However, we started some beautification and furniture completion work at the hotel, so there’s a constant coming and going of carpenters, electricians, etc… and I had to oversee their work. I look forward to showing you the updates, as I will open for the winter season on December 18, 2021!

In the meantime, let me share the recipe for this special risotto that was requested by a kind lady who had the pleasure of trying it during her vacation last summer.

It’s a simple recipe, the only trick is to choose fresh forest berries of good quality, and if they come from Trentino, even better! For the fondue, you can replace Casolét with your preferred cheese, such as Taleggio or even Parmesan.

If you’d like, you can share a photo of the dish on social media, tagging Alpen Hotel Rabbi.
I’m counting on you!!!

Method:

First, thoroughly wash the forest berries, dry them, and set aside some for garnish. Blend the berries in a blender until you obtain a smooth sauce. Now sauté the chopped shallot with a drizzle of extra virgin olive oil, add the Carnaroli rice, and lightly toast it. Deglaze with the red wine. Gradually add hot vegetable broth. Halfway through cooking, add the berry sauce. Continue cooking by adding hot broth.

While the rice is cooking, prepare the fondue. Melt the diced Casolét cheese with milk and a pinch of salt over low heat. Once the cheese is melted, remove from heat and emulsify with an immersion blender, gradually adding the egg yolk until you obtain a smooth and homogeneous cream.

Once the rice is cooked al dente, stir in a knob of butter (if you brought some from your vacation, use mountain butter) and plate as follows: pour the fondue onto the bottom of the plate, place the rice on top, garnish with the forest berries, currant sprigs, and a few drops of fondue. Serve and enjoy, accompanied by a glass of good Trentino red wine!

Risotto with forest berries and Casolét della Val di Sole fondue

Method:

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