A few months ago I had the pleasure of a wonderful culinary experience: Risotto Flambé, stirred in a Parmesan loaf, at a restaurant in Ascona called Carcani, run with love by Ketty & Tommy, who want to preserve Italian culture and tradition.
It was undoubtedly one of the best risottos I’ve ever had, and it was a special experience to enjoy, and I’d like to share it with you.
First of all, rice is a grain of unknown origin from Asia, if you want to learn more about this amazing grain. Risotto is a typical Italian appetizer that probably originated in Veneto.
The most important characteristic of risotto is the starch, as it holds the rice grains together when heated and provides a creamy substance.
Carnaroli, Arborio, Baldo and Vialone nano rice varieties are the most suitable.
Adding the hot broth (or water) all at once is one way to cook it, probably for those who are short on time or don’t like to spend a lot of time in the kitchen. Personally, I use the method I picked up watching my parents and even my grandparents slowly add broth, stirring the rice constantly so it didn’t stick to the pot.
At the Carcani restaurant, I had the pleasure of tasting their best seller, Risotto Flambèe. Instead of sprinkling the risotto with grated Parmesan, it is mixed in a cavity in a large loaf of Parmesan cheese. Right in front of our guests. So that the heat is not lost in the process, the indentation in the cheese loaf is first preheated with a Bunsen burner. The Risotto Flambèe was an absolute treat for the palate and has been one of my favorite dishes at Carcani ever since. And to top it off, you can enjoy your meal right on the piazza on Lake Maggiore, with a wonderful view of the promenade, the lake and the mountains.
I can only recommend you to come by and try it yourself and leave me your feedback in the comments!
I am sure that the Risotto Flambèe will soon become your favorite risotto!