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    You are here: Home » Food and Drink » Recent Articles — Prosecco Risotto on Palate Press

    Recent Articles — Prosecco Risotto on Palate Press

    October 30, 2015 By Mary 8 Comments

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    … Or how I learned how to make a unique and unforgettable risotto recipe from a Prosecco producer in Italy. 

    Prosecco Risotto in a bowl with a glass of sparkling Prosecco

    “I’m not a trinket person. I don’t spend much time in gift shops looking for souvenirs to bring home. While bottles of wine purchased in a region can bring back great memories, once they’re gone they’re gone. For me, one way to preserve the memory of a trip is learning how to make a dish that closely replicates something tasted at the source. A dish that would never fail to remind me of that place and time. And while traveling through Veneto, specifically the Conegliano-Valdobbiadene Prosecco Superiore DOCG region, that dish was Prosecco risotto.” Read more…

    Vineyards in the Conegliano-Valdobbiadene production area

    Vineyards in the Conegliano-Valdobbiadene Prosecco production area

    On my first night staying in the town of Conegliano, located in the heart of the Prosecco production region in northern Italy, I had dinner with Federico Dal Bianco, Marketing Manager and third generation family member of Masottina. It was just the two of us for dinner, and I knew we’d be talking about his wines the next day with the rest of the group who would be joining us later. So that night we talked about food (my second favorite subject!).

    Federico Dal Bianco, Masottina

    This is Federico Dal Bianco. Hi Federico!

    During dinner I asked Federico what some of his favorite local signature dishes are – among them he listed mushrooms, meat (cow to be specific), polenta from the local grown corn that you see practically everywhere in the region (when you don’t see vineyards that is), and tiramisu, to name a few – he returned the question back to me. “What is the regional cuisine like where you live?”

    Smoked Salmon Dip. So much better than any store bought salmon dips!

    This smoked salmon dish was made in Oregon, using local salmon. Does that count??

    Frankly, I was initially stumped. Portland, Oregon? While we do have some local specialties, like salmon, wild mushrooms, hazelnuts, berries, pears, among others, not to mention culinary trends like food carts. I’m hard pressed to define the region as having a specific staple dish that makes it uniquely ours. Do maple bacon donuts count? While we do have local ingredients that grow well, we are also a melting pot of styles and signature dishes. I couldn’t think of something distinctly Portland, at least not in the traditional sense found elsewhere in the world.

    What are your thoughts on uniquely Portland foods? I’d love to know. 

    Check out the rest of the article and get the recipe for Prosecco Risotto over on Palate Press. You can find it here.

    Meanwhile here are some more pics of that memorable trip.

    Glera grapes. Used for the production of Prosecco

    Glera grapes, used to make Prosecco

    Harvest at Masottina’s Contrada Granda Vineyard

    Castle of Conegliano

    The Castle of Conegliano, where I had the lunch that inspired this recipe

    Prosecco Risotto

    And speaking of the recipe, you can find it, and the story behind it, HERE!


    More recipes inspired by my travels:

    • Puglia inspired Tuna Toasts with Tomatoes and Arugula
    • How to Make Homemade Orecchiette (pasta)
    • Sicilian Arancini di Riso: Sicilian Rice Balls
    • Homemade Traditional Umbrian Gnocchi

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    Reader Interactions

    Comments

    1. grace says

      November 02, 2015 at 11:19 am

      italy is SO high on my bucket list of places to visit. thanks for letting me catch a glimpse vicariously through you!

      Reply
      • Mary says

        November 02, 2015 at 11:26 am

        Thank you!! Italy is a pretty magical place. I hope you make it there!

        Reply
    2. Kathryn With Going Zero Waste says

      October 30, 2015 at 3:10 pm

      This looks so delicious! I had so much fun prosecco tasting all over Italy. I always try to take a cooking class when I take a vacation. I call all of my friends over and I cook them dinner. It’s the best souvenir either of us could receive. And, it’s on that will stay with you for life! Experiences over things!

      Reply
      • Mary says

        October 30, 2015 at 5:54 pm

        Aren’t cooking classes the best!?! And yes, hands down best souvenirs ever!

        Reply
    3. Melissa @ Treats With a Twist says

      October 30, 2015 at 2:32 pm

      I love risotto.
      What a fun, beautiful day at a vineyard! I hope I can do something like this next year!

      Reply
      • Mary says

        October 30, 2015 at 5:53 pm

        Thanks!! I hope you get an opportunity to do something like that too. Incredible memories!

        Reply

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    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

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