Recipe: Riso Vialone Nano with Tastasal and Wine Pairing

The "risotto col tastasàl" is a typical dish of Veronese cuisine prepared with the local rice, vialone nano, and fresh sausage mixture (the tastasal!). The name tastasàl comes from the fact that in the past, when the pig was slaughtered and salami were made at home, the fresh mixture, before being stuffed into casings, was tasted; sometimes fried, other times roasted – and someone came up with the recipe with risotto!

by WineAtWine
Wine at Wine Editorial Team

Recipe: Riso Vialone Nano with Tastasal and Wine Pairing

The "risotto col tastasàl" is a typical dish of Veronese cuisine prepared with the local rice, vialone nano, and fresh sausage mixture (the tastasal!).
The name tastasàl comes from the fact that in the past, when the pig was slaughtered and salami were made at home, the fresh mixture, before being stuffed into casings, was tasted; sometimes fried, other times roasted – and someone came up with the recipe with risotto!

Ingredients for 4 people

380 g riso vialone nano
380 g tastasàl
meat broth as needed (approximately twice the volume of the rice)
1 tablespoon extra virgin olive oil
1 sprig of rosemary
30 g butter
1 pinch of nutmeg (or cinnamon)
1/2 glass of white wine
6 tablespoons grated grana
salt to taste
pepper to taste

Preparation

The day before, prepare a hearty meat broth so it has time to rest.
In a pan, sauté the tastasal with oil and rosemary for 15 minutes, breaking up the pieces well.
Add the white wine and let it reduce until fully absorbed.
Bring the meat broth to a boil – remember the 2:1 ratio to the rice – cover and cook without stirring for 10 minutes; then add the sautéed tastasal and cook for a further 5 minutes.
Stir in butter and grana and add salt and nutmeg to taste.
Let the dish rest for 3–4 minutes and serve garnished with a radicchio leaf, a sprig of rosemary, and if you like, shavings of cinnamon.

There we go, it's on the table – but what shall we drink?
I have chosen for you a Ripasso Classico Superiore I Progni 2012 from the cantina Le Salette.
After a first fermentation in October, this wine undergoes a second refermentation in March on the sweet pomace of Recioto, then rests for 18 months in Slavonian oak casks and barriques.
Notes of red fruits, blackberry, sour cherry, tobacco, vanilla, woodland aromas, and a spiced touch; on the palate it proves, despite everything, fresh and pleasant with a slightly bitter finish that is quite agreeable.
Well balanced, though I would have welcomed greater persistence.
Ideal paired with the dish described above.
Price: €13–17.