Sweet & Savory Risotto al Panettone with Fontina and Thyme

Risotto al Panettone: A Sweet and Savory Twist on Classic Risotto

This Risotto al Panettone is a truly unique dish that combines the rich flavors of a traditional risotto with the delicate sweetness of panettone—a classic Italian Christmas cake. The contrast of savory and sweet is beautifully balanced, creating a dish that’s both comforting and surprising. Ideal for the holiday season, this risotto offers an unforgettable dining experience, whether as a first course for a festive meal or a gourmet dinner that stands out.

Category: Primi Piatti (First Courses)
Servings: 4 people
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Difficulty Level: Medium

Ingredients

Nutritional Information (Approximate per serving)

Instructions

1. Prepare the Panettone and Rice:

   • Start by cutting the panettone into small cubes (approximately 1 cm in size). Set aside.
   • Finely chop the white onions. In a large skillet or wide pan, heat extra virgin olive oil over medium heat.

2. Cook the Onions and Rice:

   • Add the chopped onions to the pan and sauté them gently until they become translucent (about 3-4 minutes).
   • Add the Carnaroli rice to the pan and toast it lightly for 2-3 minutes, stirring frequently, until the rice becomes slightly translucent at the edges.

3. Deglaze and Begin Cooking the Rice:

   • Pour in the sparkling wine (spumante), allowing the alcohol to evaporate as it infuses the rice with a subtle, aromatic flavor.
   • Gradually add the vegetable broth, one ladleful at a time, stirring constantly. Wait until most of the liquid has been absorbed before adding the next ladle of broth. This process helps the rice release its starches, resulting in a creamy texture. Continue this process until the rice is cooked al dente, about 20 minutes.

4. Finish the Risotto:

   • Once the rice is cooked to your liking, turn off the heat and add the butter in small pieces. Stir gently to allow the butter to melt and coat the rice, making it wonderfully creamy.
   • Add the Fontina cheese in small cubes and stir until the cheese is fully melted and incorporated into the risotto.

5. Incorporate the Panettone:

   • Gently fold in the panettone cubes, allowing them to warm through and add a sweet contrast to the savory flavors of the risotto. The panettone will soften slightly, adding texture and sweetness to the dish.

6. Garnish and Serve:

   • Finish the risotto by adding a sprinkle of fresh thyme leaves to infuse a fresh, herbal aroma.
   • Serve the Risotto al Panettone immediately, while it’s still warm, as a stunning first course to any meal. The richness of the cheese and butter, combined with the unexpected sweetness of the panettone, creates a comforting and sophisticated dish that is sure to impress.

Tips for Perfect Risotto al Panettone:

• Rice Choice: Carnaroli rice is ideal for risotto because it has a high starch content, which helps achieve that creamy texture that is the hallmark of a great risotto.
• Broth Temperature: Always use warm broth when adding it to the rice. Cold or room temperature broth can shock the cooking process and prevent the rice from cooking evenly.
• Add More Broth if Needed: If you prefer a creamier risotto, you can add a little more broth towards the end of cooking. Just make sure to stir constantly until the liquid is absorbed.

Pairing Suggestions:

This dish pairs wonderfully with a light white wine such as Prosecco or a crisp Chardonnay, both of which complement the creamy, cheesy texture and the subtle sweetness of the panettone.

Enjoy this delicious twist on traditional risotto, and treat your guests to a dish that blends the best of savory and sweet flavors. Perfect for festive occasions or anytime you want to indulge in something truly special!