There is a special moment, during the visits to Frantoio Lucarella, in which attention turns into amazement. It is when Vincenzo Lucarella, custodian of a historic Apulian oil tradition, enthusiastically tells the story of the birth of a dish that combines creativity, territory and memory: strawberry risotto , Parmigiano Reggiano, finished with the unmistakable elegance of “Amabile” extra virgin olive oil and a few drops of Cotto di mosto.
A surprising dish, apparently simple, but the result of balance and vision.
Born as an experiment during a tasting, it quickly became the symbol of a gastronomic approach that respects the raw material, enhances lightness and entrusts the narration of the territory to taste.
Vincenzo presents it as a sensory tale, where every ingredient has a role and every flavour a story.
And to accompany it?
A glass of Lucarella's fresh Susumaniello rosé Lucarella, with notes of green apple, is the perfect match: it enhances the strawberries without covering the delicacy of the Parmigiano.
Today, for the first time, this dish enters your kitchen.
INGREDIENTS:
- 160 g Carnaroli rice
- 200 g of fresh and ripe strawberries
- 50 g of Parmigiano Reggiano aged 24 months, grated
- 1 small shallot
- 500 ml light vegetable broth
- Sea salt and white pepper to taste
- A few drops of lemon juice (optional)
- “Amabile” extra virgin olive oil, for raw dressing
- Cotto di mosto (cooked grape must), a few drops to complete
PREPARATION:
1. Prepare the vegetable broth
In a saucepan, bring 700 ml of water to the boil with 1 carrot, 1 stick of celery and half an onion. Let it simmer for at least 30 minutes, then strain the broth and keep it warm over low heat.
2. Fry the shallots without fat
Finely chop the shallot and transfer it to a ceramic or heavy-bottomed saucepan. Add a ladle of broth and let it simmer gently, stirring, until it becomes translucent.
3. Toast the rice
Pour the rice into the saucepan with the shallots and toast for 1–2 minutes over medium heat, stirring constantly, until the grains become slightly translucent at the edges.
4. Cook the risotto
Begin adding the hot broth, a ladle at a time, stirring frequently. After about 7 minutes, stir in half of the diced strawberries. Continue cooking for a total of 12–15 minutes, continuing to add broth as it is absorbed.
5. Stir with care
Once cooked, turn off the heat. Add the grated Parmigiano Reggiano, a pinch of white pepper and the remaining strawberries. Stir vigorously to obtain a creamy and enveloping consistency.
6. Finishing
Plate the risotto and complete with a drizzle of "Amabile" extra virgin olive oil exclusively raw. Finish with a few drops of cotto di mosto, for an aromatic and slightly sweet touch that enhances the dish.
