San Martino Risotto

Al Castello di Sorio, Gambellara, Vicenza


420 grams of Carnaroli rice

200 ml of Cicogna San Martino

1 liter of vegetable broth

one pat of butter

Parmigiano Reggiano, as needed


Toast the dry rice, then soak it with the wine, reducing in half. Continue by gradually adding the broth until it’s cooked. Stir in the butter, olive oil, and a little Parmigiano Reggiano. Serve with crushed, toasted pumpkin seeds.

Try this dish with a bottle of Cicogna San Martino

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