AuthorHeather Erica von BargenDifficultyIntermediateI served “Le Marche Risotto” at a dinner party and it was a hit with everyone. Its savory taste belies the ease to prepare, and the unexpected flavor combination is fancy-restaurant worthy. I found this recipe in the only English cookbook I’ve found about Le Marche: Cucina of Le Marche, by Fabio Trabocchi, who was born there. In the book, Chef Fabio writes that what makes this recipe Marchigiana is the cinnamon that: “reflects the long relationship Le Marche had with seafarers of North Africa and the spice traders of the East.” The recipe makes a huge portion. While it reheats very well, it’s easily halved. Pair it with a Verdicchio.
In a medium saucepan, bring the chicken stock to a boil. Reduce the heat and keep at a low simmer.
Melt 2 tablespoons of the butter in a large sauté pan over medium heat. Add the onion, reduce the heat to low, and cook slowly, stirring occasionally with a wooden spatula or spoon, until the onion is soft and translucent but has not browned. Add the rice and 1 teaspoon of salt and stir for 1 to 2 minutes to toast the rice. Add the white wine; increase the heat, and simmer, stirring constantly, until the pan is almost dry.
Ladle ½ cup of the simmering stock into the rice and stir constantly until it is completely absorbed. Continue cooking and adding stock ½ cup at a time, stirring constantly and letting each addition be absorbed before adding the next. After about 16 to 18 minutes, you should have added about 10 cups stock, the rice should be al dente, and the risotto should be quite thick and creamy. If the rice is not yet al dente, add more stock and continue cooking as necessary.
Remove the pan from the heat and gently fold in both cheeses, the remaining 10 tablespoons of butter, and the cinnamon. The risotto should be soft and creamy. If it seems too thick, add more stock a spoonful or so at a time. Season to taste with salt and pepper.
Using a Microplane or other fine grater, lightly grate lemon zest over each plate. Top with the risotto, finish with grated pecorino, and serve immediately.
Ingredients
Directions
In a medium saucepan, bring the chicken stock to a boil. Reduce the heat and keep at a low simmer.
Melt 2 tablespoons of the butter in a large sauté pan over medium heat. Add the onion, reduce the heat to low, and cook slowly, stirring occasionally with a wooden spatula or spoon, until the onion is soft and translucent but has not browned. Add the rice and 1 teaspoon of salt and stir for 1 to 2 minutes to toast the rice. Add the white wine; increase the heat, and simmer, stirring constantly, until the pan is almost dry.
Ladle ½ cup of the simmering stock into the rice and stir constantly until it is completely absorbed. Continue cooking and adding stock ½ cup at a time, stirring constantly and letting each addition be absorbed before adding the next. After about 16 to 18 minutes, you should have added about 10 cups stock, the rice should be al dente, and the risotto should be quite thick and creamy. If the rice is not yet al dente, add more stock and continue cooking as necessary.
Remove the pan from the heat and gently fold in both cheeses, the remaining 10 tablespoons of butter, and the cinnamon. The risotto should be soft and creamy. If it seems too thick, add more stock a spoonful or so at a time. Season to taste with salt and pepper.
Using a Microplane or other fine grater, lightly grate lemon zest over each plate. Top with the risotto, finish with grated pecorino, and serve immediately.
