John Myers
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Ice Wine Risotto
The perfect ice wine risotto recipe with a picture and simple step-by-step instructions.
for the spiced egg
- Cinnamon blossoms
- 4 piece Cardamom capsules
- 4 piece Coriander grains
for the risotto
- 1 small Onion
- 1 tablespoon Butter
- 120 g Arborio risotto rice
- 100 ml Ice wine
- 400 ml Chicken stock
- 1 small Vanilla pod
- 1 small Salt
- 2 tablespoon Freshly grated Parmesan
Preparations
- Prepare a strong chicken stock (if you have to go quickly, you can also use a stock that you have bought ready-made) – IMPORTANT: the stock must be very HOT for the whole time to pour on the risotto, otherwise the cooking process would stop with every addition of lukewarm stock Risotto slowed down !!!
- Cut the onion into fine cubes – put the above mentioned spices in a spice egg and hang the spice egg in the chicken stock (if you are a little braver than me, you could take a little more of the spices, the dish can tolerate it well ) – Finely grate the Parmesan
Preparation of the risotto
- Sweat the chopped onion in butter – then add the risotto rice and roast it until it becomes translucent – now pour ice wine on top (if you don’t have ice wine on hand, take a sweet vermouth, e.g. Martini Bianco) – after a few minutes, about 200 ml of the hot Add the chicken stock and simmer very gently over a low heat for about 5 minutes – stir every now and then
- Now add a little salt and a vanilla pod (it doesn’t necessarily have to be fresh, a dried one from the vanilla sugar bowl is also suitable) – for the next 10 to 15 minutes at the most, add a little of the hot chicken stock and stir regularly until the risotto is soft but still firm to the bite – finally take out the vanilla pod and stir in the prepared Parmesan
- The ice wine risotto was served with the fruity glazed salmon trout fillet – recipe under: Fruity glazed salmon trout fillet
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