The DLISH Risotto Gift Curation allows you to delight in the Italian ritual of ‘fare la scarpetta’, with a duo of charming plates designed for your piece of bread or little shoe to mop up any remaining sauce. Express your feelings of love, gratitude, or simply inspire an evening of stimulating conversation around the dinner table.
A truly thoughtful gift for the foodie in your life, the Risotto Box Curation comes stylishly wrapped in a DLISH Signature Collection luxury gift box.
- A pair of characterful, green-rimmed plates
- Risotto and saffron speckled design
- Material: Porcelain enamel, aluminum
- Dimensions: Diameter 23cm
- Not suitable for microwave
- Dishwasher safe
- An artisan Risotto cube
- By Zafferano a Milano
- Designed to serve 4
- Sustainable artisanal agricultural production
- Unique cultivation method
Risotto Recipe (Serves 4)
- 5 1/2 cups chicken stock, preferably homemade
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- Salt and freshly ground pepper
- 1 1/2 cups Vialone Nano or Carnaroli rice (10 ounces)
- Pinch of saffron threads
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon unsalted butter
- Saffron threads are to be soaked in a cup of hot water or broth in order to fully enjoy the aroma and properties of this precious spice. Cover it and leave it in a warm place for 40 minutes before use.
- In a medium saucepan, bring the chicken stock to a simmer; keep warm.
- In a heavy-based saucepan heat half the butter over medium heat.
- Add the onion finely chopped and cook until softened and translucent.
- Add the rice and stir with a wooden spoon until toasted and opaque, about 5 minutes.
- Pour the wine into the toasting rice stirring until it is absorbed and then add the broth a ladle at a time: the liquid should never be completely absorbed.
- Cook until the rice is tender and creamy and yet still a little al dente (about 15 minutes).
- Add the red infusion with the saffron threads, turn off the heat and stir in the remaining butter and Parmigiano until mixed well. Cook, stirring until the wine is absorbed.