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Creamy Risotto With My Own Fond-de-Veau “Best Risotto of the Year!”

Chef Flavio Ghigo |  Palazzo Righini, Fossano

Surprisingly one of the world’s “Oscar” winning risottos, awarded to Flavio Ghigo from Palazzo Righini in Fossano, is actually quite simple to make! I feel blessed to collaborate with this luxury hotel and restaurant in my hometown Fossano in Piemonte. Being slightly outside of the famed Langhe Barolo region, this high class restaurant was often off the radar. But those who knew about it, loved its beautiful location and often came to taste the iconic risotto called “ Risotto Mantecato al Mio Fondo Bruna”. It was written up in national newspapers and was named Gallo’s best risotto of the year in Italy. We got you the recipe!

Claudio Boggione

Barolo Brunate 2014

The recipe holds true to the simplicity of Piedmontese Italian traditional recipes. It is creamy and rich, with an intense meaty flavor of the reduced veal stock used as a sauce for the risotto. Looks like reduced bone broths are the theme of the month! I picture eating this in the winter time, warming the body and soul with a big tulip glass full of an aged Barolo. Although 2014 Barolos can be often light and dainty because of the cool vintage, the Barolo Brunate from one of the smallest producers in the Langhe, Claudio Boggione, is unique for its dark and earthy flavors, reminiscent of leaves on the forest floor. Brunate vineyard cru is known for being one of the greatest growing spots for Nebbiolo giving wines of great austerity with ethereal characteristics, spice, tobacco and balsamic notes. Who’s ready for winter dishes and wine now!?

CREAMY RISOTTO WITH MY OWN FOND DE VEAU RECIPE

INGREDIENTS FOR 4 PEOPLE

For the Fond-de-Veau “My Way” (make the day before if possible)
  • 2 1/4 pounds of rack of veal bones (broken up) with some meat still on the bone.
  • 1 1/2 cups yellow onion
  • 1 cup white celery
  • 1 cup  carrots
  • 4 1/2 tbs. olive oil
  • 1 1/2 cups Marsala off-dry
  • Rosemary, Bay leaves, Sage, Thyme, Marjoram
  • 1 gallon of water

Risotto

  • 1 1/2 cups Carnaroli rice
  • 1 diced white onion
  • 1 cup of white wine 
  • 3 tbs. extra virgin olive oil
  • 4 1/4 cups of veal stock or beef stock
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/2 cup unsalted butter
  • Chives
  • Oven dried tomato peel for garnish

INSTRUCTIONS

For the Fond – de – Veau: 

Dice the vegetables and put them in an oven tray with oil, bones and aromatic herbs. Brown in the oven at 190°C (375°F) for about 2 hours. When it is done, put everything in a pan. Add water and bring to a boil. Simmer for 4- 8 hours unitl you get 3/4 of the stock obtained. Filter and add marsala. Reduce in the pan until you get to your desired thickness.  

Risotto: 

In a thick stock pot, heat oil and add diced onion. Add rice and let it toast for a few seconds. Pour in the wine, stir and let evaporate. Continue the cooking by adding hot veal stock little by little, waiting for it to absorb the liquid, and then adding more. When the rice is at a desired softness, add salt and stir with grated cheese and butter pats, allowing the risotto to achieve the creaminess you are looking for.
With a small ladle, drizzle the Fond-de-Veau made in advance on top of the risotto. Garnish with chives and oven dried tomato skin.

 

Visit Palazzo Righini’s website 

Follow Flavio’s new project La Farcia

Photo Credit: Palazzo Righini

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