A recipe by chef Alex Berrettini to taste at the Damigiana restaurant: 58, rue Jean-Jacques Rousseau, Paris 1er. Resa. : 09 82 41 07 01 or [email protected]
– Toast the rice and seaweed for 2 minutes in a pan with a little oil.
– Add the prosecco wine. Stir regularly with a wooden spoon.
– Continue cooking the rice by adding the vegetable broth. Count 15 minutes of cooking for an al dente risotto (do not hesitate to taste!).
– Leave the rice to cool for 5 minutes then add the butter and oil to the risotto.
– Serve in four soup plates.
– Grate the bottarga over it and add the katsuobushi petals.
Wine on wine!
Organic Chardonnay Suzy 2021, Aubert & Mathieu €7.95
Rosé 2020, Côtes-de-Provence, large harvest, Château de Berne €10.90
Gabriel Chateau Minuty 49 €
Côtes-de-Provence White 2021, Ultimate Provence €18.50
The wine that goes well with the mega pizza, Côtes-de-Duras Rouge, at Netto €3.60
This fall, the wine fair is an opportunity to discover or rediscover beautiful vintages… We love the initiative of the Netto experts who are launching “Le vin qui va bien” to learn how to pair your wine with pizza, mussels , Sunday chicken, a burger or a chocolate cake!
See also: At the restaurant, Meghan and Harry behave like monarchs and fire anyone who wants a photo!
Leslie Benaroch