Ingredients for 2 People 1 cup Carnaroli rice 6 oz. mushrooms 2 oz. pork cheek 1 white onion ½ cup Parmigiano Reggiano cheese 2/3 cup butter vegetable broth extra virgin olive oil

Preparation Risotto is a typical Italian dish, popular in the winter thanks to its full-body, great taste and warm temperatures. This recipe comes from the young Chef Ilaria Carratù, and is an alternative take on a Tuscan favorite. Slice your cleaned mushrooms into strips. Heat a pan and place a bit of extra virgin olive oil to line the pan. Add the mushrooms in when oil is hot. Sauté for a few minutes, then set aside. Next, take the pork cheek and slice into thing strips. If you cannot find pork cheek, which is an Italian specialty, bacon will do. Add the pork strips into a large pot (without oil). Let the pork fat melt a bit and add butter and diced onion. Mix and add your rice. Keep in mind that the secret to a good risotto is creating a creamy texture so it is vital that you constantly mix all ingredients, never leaving anything to caramelize. Now it is time for the wine! Pour the Rosso di Montalcino red wine directly into the pot and mix until it is perfectly combined with the rest of the ingredients. Next, add the vegetable broth one ladle at a time as necessary when you see the risotto mixture drying out. Continue adding broth one ladle at a time until you get the creamy consistency typical of a risotto. Your risotto should not be watery! Add mushrooms. Stir. Add a bit more butter and your Parmigiano Reggiano cheese Once all the ingredients are perfectly blended together your risotto is ready! The key is not to take your eyes off the risotto! In a shallow dish, lay the risotto out with your ladle. Spread it out evenly over the surface of the plate. There should not be a trace of vegetable stock on the dish. Sprinkle a bit of Parmigiano Reggiano on the top of each dish. Garnish with a few slices of baked pork cheek till crisp and a few whole mushroom slices. You can also add a basil leaf to give a bit of Mediterranean fragrance. Wine Pairing: Rosso di Montalcino Doc