The dish
Chef Ornella De Felice has created a risotto with an intense personality, where the bitter sweetness of chestnut honey meets the smoky note of herring and the pungent freshness of horseradish. The dish is supported by a subtle balance of contrasts, enveloping and decisive, which enhances the depth of the honey and the strong character of the sea and land flavors.
Ingredients
- 320 g of Carnaroli rice
- 1 l of vegetable broth
- 2 shallots
- 100 g of alpine butter
- 1 smoked herring fillet
- 25 g of chestnut honey
- 50 g of honeydew vinegar
- 1 fresh horseradish root
- 1 tablespoon of chestnut pollen
- 1 glass of dry white wine, with good acidity
- Extra virgin olive oil
- Salt
Preparation
- Finely chop the shallot and slice the smoked herring into thin slices, about 5-6 per serving.
- Prepare a solution by mixing the chestnut honey with the honeydew vinegar.
- Bring the vegetable broth to a simmer. In a saucepan, toast the rice with half of the butter.
- Add the chopped shallot to the toasted rice and let it turn golden over moderate heat. Deglaze with the white wine and let the alcohol evaporate.
- Continue cooking by adding the vegetable broth little by little three times, stirring constantly. Add salt sparingly.
- Once cooked, remove from heat and stir in the remaining butter and the honey and vinegar solution.
- Divide the risotto onto plates and finish with the smoked herring slices, chestnut pollen, and a grating of fresh horseradish.
- Serve with a drizzle of extra virgin olive oil.
The author
Chef Ornella De Felice
Ristorante Coromandel
Via Di Monte Giordano, 60 Roma
Combative, direct, and passionate, Ornella De Felice is like her dishes: authentic and straightforward. Her cuisine, indulgent and energetic, combines study, research, and experimentation to convey a message that is impactful yet comforting.
