Recipe by Vitangelo Galluzzi, resident chef at Masi Tenuta Canova
Ingredients (serves 4)
For the risotto:
For the fondue:
For the crisps:
Heat the Campofiorin gently to reduce it by 30%. In a large saucepan, gently sautée the shallot in the olive oil. When it is a golden colour, add the rice and toast it on a medium heat for a few minutes. Keep stirring regularly. Season with salt and pepper. Gently stir in the reduced wine and leave to steam. Once the rice has completely absorbed the wine finish cooking the rice on a higher flame, adding the hot stock a little at a time as it is absorbed by the rice and continuing to stir with a wooden spoon. Check seasoning. Once cooked al dente, turn off the heat and beat vigorously, adding the butter, a twist of freshly ground pepper and the grated cheese. Cover the saucepan and allow the risotto to rest for about 3 minutes.
Prepare the fondue by melting the previously grated cheese in the warm cream.
To make the crisps, sprinkle the grated Monte Veronese cheese onto cooking paper placed on a microwaveable plate and squash it with the back of a metal spoon to make a complete shape. Microwave on high power for 1 minute until the cheese is completely melted and fused. Set aside to cool. Place the Campofiorin risotto in a smooth scoop onto a warm plate with a few spoonfuls of fondue and a piece of the cheese crisp and serve immediately.