Loto Risotto with Yuzu

discovering this traditional dish, revisited

Ingredients – serves 4

50 ml olive oil
50 g shallots
260 g Ticino Loto risotto rice
150 ml white Merlot wine, such as La Lepre
800 ml hot chicken or vegetable stock
1 pinch of ground saffron or a few saffron threads
50 g butter
60 g grated Sbrinz or Parmesan
Juice and zest of 1 yuzu, or 10–15 ml yuzu vinegar, to taste
150 g creamy goat’s cheese
50 g cress
Fresh citrus fruits for garnish
Yuzu fleur de sel, lime and pepper to season

For garnish – Citrus confit

100 g sugar
200 g lemon juice
200 g orange juice
220 g salt-preserved lemons, finely chopped
3 strips of yuzu or lime zest
200 g water
16 g agar-agar

Preparation

Citrus Confit

Lightly caramelise the sugar, then add the water, lemon and orange juice, finely chopped preserved lemons, and yuzu or lime zest.

Reduce the mixture to approximately 600 ml, then strain through a fine sieve and add the agar-agar.

Allow to cool completely, then blend until smooth and gel-like.

Preparing the Risotto

Peel and finely chop the shallots.

Gently sauté the shallots in olive oil until translucent.

Add the Loto rice and toast lightly.

Deglaze with 150 ml of white Merlot wine and allow to reduce.

Add approximately ¾ of the hot chicken or vegetable stock, season with salt and pepper, then cover and simmer gently over low heat for about 10–12 minutes.

Shortly before the end of cooking, add the yuzu juice and zest or, alternatively, yuzu vinegar to taste.

When the rice is al dente, stir in the butter and grated Sbrinz or Parmesan. If necessary, add the remaining stock to achieve a creamy consistency.

Leave to rest for 1–2 minutes and adjust the seasoning with salt if needed.

Stirring in the butter and cheese at the end is essential for achieving a perfectly creamy risotto while keeping the rice al dente.

Serve the risotto on preheated plates and finish with creamy goat’s cheese, citrus confit, fresh citrus fruits, cress and a touch of yuzu fleur de sel.

–A RECIPE BY Mattias Roock