ÔMINA ROMANA AND RISO GALLO - RISO DELL'ANNO Gala Event with VIOGNIER ARS MAGNA 2017 PAIRING
by Maria Carla Magni
The event organised by Riso Gallo to present the 11th edition of the 'Non solo Risotti" Gallo Guide took place in Milan on 16 May.
In the splendid setting of Villa Necchi Campiglio, in the heart of the city of Milan, ÔMINA ROMANA was among the Gala evening sponsoring partners and it had the honour of pairing the award-winning best risotto of the year with one of its our Premium Line excellent wines, the Viognier Ars Magna 2017.
Another event of the evening was the award ceremony of the competition reserved for emerging young chefs, a yearly event celebreting the culture of rice through the Guida Gallo with a collection of 118 recipes from chefs from Italy and around the world.
The winner was Joshua Tongiani, Chef de Partie at Ristorante Sadler in Milan, with his 'Risotto with yellow cherry tomato cream, basil, anchovy bread powder and bottarga'.
Riso Gallo is among the largest rice mills in Europe and one of the oldest Italian rice industries. Its history began in Genoa in 1856 and is located in the heart of the Pavia area. The Company successfully preserved its own traditions by combining them with the present and today it is a cutting-edge business in the panorama of the "Made in Italy" food industry. Currently in its sixth generation of Preve family, the company continues to grow, confirming its focus on the market and consumer's needs, always ensuring constant high quality.
Riso Gallo is leader in the Italian rice market and it operates in 85 countries worldwide.
Exclusively for ÔMINA ROMANA, we collected the direct testimony of the winner of the 2022 edition, JOUSHA TONGIANI - Chef de Partie at Ristorante Sadler Milano.
Mr.Tongiani, 25 years old, has been working at Ristorante Sadler for 3 years after graduating from the hotel management school in Massa Carrara and having attended various internships as well as the Sadler Academy, from which he was directly selected. Here he has grown professionally and continues his experience as head chef. He currently works at Bistrot Sadler, Chic'n Quick in Milan.
- JOUSHA, HOW DID THE IDEA FOR THE AWARD-WINNING RISOTTO COME ABOUT?
The idea came about by focusing on all the ingredients already used in our menu that, thanks to the combination of their flavours, would go very well together.
In this recipe, we find the sweetness of the cherry tomato, as well as its acidity, the flavour of the anchovy and roe, the crunchiness of the bread and the freshness of the basil.
- WHICH CHARACTERISTICS DETERMINED THE PAIRING OF THIS RECIPE WITH THE 2017 VIOGNER ARS MAGNA WINE?
Together with sommelier Mario Ippoliti, we evaluated in detail this label and vintage of the Ômina Romana Ars Magna Line because it creates a perfect balance of flavours thanks to the contrasting characteristics between the aromatic and mineral notes of the Viognier. To the nose, this wine is floral and delicate, to the palate, it is a mix of persistence, freshness and acidity that enhances the yellow tomatoes and contrasts the persistence of the creaming phase, and enhances the sapidity and iodine note of the raw roe and anchovy. The palate remains in harmony and the result is a subtle and elegant combination. .
- HOW DID YOU FIND OUT ABOUT ÔMINA ROMANA?
I was recently introduced to the winery by our sommelier Mario, and during the tastings the Ars Magna 2017 Viognier seemed to go immediately well with the risotto.
We would also like to thank Chef Jousha Tongiani for allowing the use of his recipe for all our Ômina Romana Wine Lovers.
Hoping you too can cook and enjoy the risotto of the year in combination with our Viognier Ars Magna 2017, we extend an invitation to Jousha to visit us at the winery and, who knows, maybe even cook in the vineyard for you during an enjoyable tasting by Ômina Romana!
RECIPE
"Risotto with cream of yellow cherry tomatoes, basil, anchovy bread powder and bottarga".
INGREDIENTS:
- for the Risotto
280 g Riso Gallo Carnaroli Gran Riserva
1 shallot
15 fresh basil leaves
40 g semi-salted butter
70 g Grano Padano Riserva
2l water
- for the creamy yellow tomatoes
500 g yellow tomatoes
1 shallot
Salt, pepper, EVO to taste
- for the anchovy bread powder
250 g stale bread
30 g butter
50 g anchovies in oil
Bottarga di Muggine as needed
PROCEDURE:
- In a saucepan, stew a shallot with a little oil and water.
- Add the yellow tomatoes cut in small pieces, add a little salt, pepper and cook for about 18 minutes, drain lightly, put in a blend, strain through a fine sieve and set aside.
- Toast the bread in small pieces in the oven for 5 minutes at 180°.
- Then blend it together with the butter and anchovies.
- Spread it on a tin and let it dry in a warm place for 10 minutes.
- In a saucepan, toast the rice with the shallot and a little oil, moisten with water and start cooking; about halfway through, add the yellow tomatoes cream and then finish cooking the risotto.
- Stir in butter, Grana Padano cheese and finely julienne-cut basil leaves.
- Keep the risotto wave-style and serve with a sprinkle of grated roe.
