Risotto with Franciacorta CruPerdu

During the Spring Festival in Franciacorta, Castello Bonomi organized a lunch with three courses paired with its wines. Risotto al Franciacorta Cru Perdu was one of them.

Ingredients for 4 persons:

320 g of Vialone Nano rice; 500 ml of Franciacorta Brut CruPerdu; 1 shallot; 1 l hot vegetable broth; 40 g of butter; 50 g of grated Parmesan cheese 30 months; 2 tablespoons of extra virgin olive oil; Black peppercorns, salt, (fresh rosemary, if liked).

Procedure

Finely chop the shallot and brown it in a saucepan with oil and half the butter. Add the rice and toast it for a couple of minutes, until the grains become shiny. Deglaze with 300 ml Franciacorta and let it evaporate, stirring.

Add the hot broth, one ladleful at a time, stirring and waiting for it to be absorbed before adding more.

After about 12 minutes, pour in the remaining Franciacorta and finish cooking until the rice is creamy but al dente. Remove from the heat and stir in the remaining butter and Parmesan, stirring to achieve a perfect consistency.

Season with salt and sprinkle gently with freshly ground black pepper. If liked, add some coarsely chopped fresh rosemary.

Allow to rest for a couple of minutes before serving. For a special touch, garnish with an edible flower that adds color and elegance to the dish.

Wine pairing:

(Edited by Stefania Vinciguerra)

Franciacorta Extra Brut CruPerdu Grande Annata Millesimato 2016 Castello Bonomi

Bright gold and fine perlage. Elegant, open nose with sensations of flint, floral puffs and white fruit, accompanied by a citrus undertone that explodes in the mouth in a dynamic, fresh sip. Closes with a lashing persistence of grapefruit, maple and raspberry.

Production area: Castello Bonomi’s estates are located in Franciacorta, on the southern slopes of Monte Orfano, which provides an exceptional limestone conglomerate, chalky, friable and rich in mineral salts. The vineyards stand in a natural amphitheater in the commune of Coccaglio, surrounded by a centuries-old park and terraced up to 275 meters above sea level, still fenced by a dry-stone wall dating from the mid-19th century.

Grape varieties: 70% Chardonnay and 30% Pinot Noir from the same vintage. Only in the best vintages do the grapes of these two varietals achieve a particular acid structure and savoriness, imparting greater complexity and longevity.

Grape harvest: Strictly by hand and using small crates.

Production processes: is worked with grape parceling and subsequent fractionation of the musts. The yields in the press do not exceed 55%, thus ensuring qualitative extraction. Part of the Chardonnay ferments and ages in barriques, while the Pinot Noir continues fermentation and aging in steel. I bâtonnage are long and frequent in both tank and barrel. The acidity and pH levels are excellent. Aging on the lees lasts about 72 months.

2016 vintage: climatic course characterized by a cool spring, with good rainfall in May and June, which ensured excellent hydration of the plants. Compared to other vintages, the harvest took place with a slower course: this allowed the ideal maturity of each individual plant.

Serving temperature: 8-10°C.

Recommended pairings: This is a classic method with structure, perfect to accompany an important meal. Great to try with fish dishes, such as a spaghetti with shrimp, confit tomatoes and lime.