Risotto Alle Peaches E Stracchino
by Chef Andrea Frizzi of Il Posto
Serves 4

Ingredients

12 oz. of Vialone nano or arborio rice
1/4 cup Diced shallots
2 1/2 qt. Light vegetable stock (no carrots)
2 T Olive oil
1 T Extra virgin olive oil
1/4 cup White wine (Pinot Grigio)
3/4 cup Fresh diced Palisade peaches
1/4 cup Grated Parmigiano Reggiano
Salt - to taste
3 grinds Fresh ground white pepper
1 1/2 T Fresh stracchino or Brie cheese
Mint

Method:

• Preheat a stainless steel sauce pan with olive oil on medium heat.
• Add shallots and let sear until golden (use always a wooden spoon).
• Add arborio rice.
• Season with salt, about 2 ½ pinches.
• Let sear until the rice begins to stick to the pan.
• Add white wine and let evaporate; continue stirring.
• After wine has evaporated, add ¼ of vegetable stock (boiling).
• Season with salt again.
• Keep at medium high heat, making sure to continue stirring the risotto.
• Add the stock twice again, after the previous stock is absorbed by the risotto.
• After approximately 18 minutes, the risotto is ready. Turn the heat off.  Add diced peaches (skin off), Parmesan, mint, extra virgin olive oil, salt, white pepper, and cheese.
• Mix the risotto with energy! This procedure is called “Mantecare.”  The risotto will absorb air bubbles, gaining volume and consolidating the starch with the rice.
• Garnish with fresh diced peaches.

Great with roasted quails or squab, roasted wild boar, and leg of lamb.

White wine: Pinot Grigio, Greco di tufo, or Soave