Rice "savarin" in spigaroli cooked ham on saffron cream & vegetables by Massimo Spigaroli Antica Corte Pallavicina, Italy

At the restaurant we have a farm where we produce our own vegetables and breed ancient animal species. It covers 80% of our needs. In addition to being a Chef and farmer, I am also the mayor of my village because I felt the urge to do something, to contribute to the wellbeing of my fellow countrymen.

Rice "savarin" in spigaroli cooked ham on saffron cream & vegetables

STARTER

4 PERS.
timing

2H
preparation time

1H
Cooking time

1H

INGREDIENTS

RICE
400g Carnaroli rice
½L vegetable broth
50g butter
60g grated parmesan
Spigaroli cooked ham
200g of small turned vegetables (according to season)

SAFFRON SAUCE
1dl milk cream
30g parmesan cheese
Saffron, to taste
Salt, to taste

RECIPE DEVELOPMENT

1 — RISOTTO
Start by cooking a normal parmesan Risotto.

2 — SPIGAROLI
Line the special mould with the Spigaroli cooked ham in slices with a thickness of 2 millimetres. Fill the mould with the Risotto. Add a little butter to the vegetables and salt, to taste.

SERVING INSTRUCTIONS
Put the rice on the plate, arrange the vegetables and mushrooms inside and serve.

The cooked ham’s flavour and umami go well with Krug Rosé 26^ème Édition’s fragrance and body, while the buttery character of the parmesan Risotto is counterbalanced by the Champagne’s freshness and persistent bubble.

English

Rice "savarin" in spigaroli cooked ham
on saffron cream & vegetables

by Massimo Spigaroli
Antica Corte Pallavicina, Italy