Recipe: the Italian dessert risolatte
Trieste is known for its excellent ice cream and coffee. What a city, right? With this dessert of risotto, ice cream and coffee, also known as ‘risolatte’, you combine these two delicious ingredients with a creamy risotto from Veneto. The best of northern Italy in one dish.
How to make risotto with ice cream and coffee
- Heat a knob of butter in a pan over low heat. Add the risotto rice and briefly fry until the grains become translucent.
- Add one third of the whole milk while stirring well. Split the vanilla pod in half and scrape out the seeds. Add them, together with the granulated sugar. When the milk has almost completely been absorbed by the rice, add a little more milk each time.
- Cook the risotto al dente in half an hour. The result is a creamy risotto. If it is too dry, you can add a little more milk.
- Finally, add the mascarpone and mix well. This gives your dish a beautiful sheen.
- Divide the risotto among the plates and add a scoop of vanilla ice cream. At the table, pour the hot espresso over the top. You do not have to pour all the espresso over it; use as much as you like.
- Mix the cinnamon with the ground coffee and a pinch of fleur de sel, and sprinkle over the dessert.
Title: Mangiamo!
Author: Sarah Puozzo
Price: €34.99
Publisher: Lannoo
With Mangiamo! you step between the folds of mass tourism and follow in the footsteps of Venetian culinary journalist and chef Sarah Puozzo. This book is a travel guide that reads like a novel and introduces you to unique culinary and cultural experiences in Italy. The book contains 66 recipes from the steaming pots of the various Italian cuisines. This is the first book in which the accompanying playlist, podcast and vlogs allow you to experience the journey entirely for yourself and bring the story to life.
Read also:
