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Risotto with Aetos Sangiovese, scallop and smoked mountain cheese from South Tyrol

Recipe serves 4 persons:
  • 50 g black olives
  • 2 tablespoons olive oil 
  • 2 shallots
  • 200 g Vialone rice
  • 10 cl Aetos Sangiovese
  • ½ l fish stock
  • ½ l poultry stock
  • 50 g butter
  • scallop
  • mountain cheese


Pit the olives, add olive oil and purée them with the mixer.
Fry the shallots in olive oil until they are tender and lightly golden. Add the rice, simmer and stir for 3 minutes. Pour on the wine and let it absorb. Little by little add the fish and poultry stock, simmer and cream it for 18 minutes. Admix the olives paste and the butter and keep stirring gently.
Warm up the pan with olive oil, roast the scallop for about 4-5 minutes by turning it and flavor it with salt, pepper, cognac and lemon juice.
Serve the risotto, the mountain cheese and the scallop sprinkling the plate with mountain herbs and gravy.

Leonhard Rainer, Executive Chef at the ADLER Dolomiti Spa & Sport Resort
Hotel Adler Resort

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