40-month Parmigiano Reggiano risotto with Three Day Cherry

For 2 people

150g Carnaroli rice
one white spring onion
80g of grated 40-month Parmigiano Reggiano cheese
400ml vegetable broth
3 tbs extra-virgin olive oil
20g butter
1 laurel leaf
Salt and pepper, to taste

1 teaspoon Bruino DOP Modena Traditional Balsamic Vinegar
30g of shavings of 40-month Parmigiano Reggiano
1 teaspoon of Bruino Three Day Cherry and syrup
Preparation time 30 minutes.

Place the olive oil, the whole peeled spring onion and the laurel leaf in a casserole, and cook until browned. Add the rice, mixing constantly until it is completely hot: now add the boiling broth prepared previously, until the rice is completely covered, and cook until cooked 3/4s.
In the meantime, heat some tablespoons of BruinoTM Three Day Amarene syrup in a pan, and then to make it creamy, add the BruinoTM traditional Balsamic Vinegar and stir well.
When your rice is “al dente”, take it off the flame, and remove the spring onion and laurel. Add the grated Parmigiano Reggiano, and the nutmeg, and taste for salt and pepper. Serve your risotto, add a few cherries, and then gently pour the syrup prepared previously: finally, add the Parmigiano Reggiano shavings.
Pork fillets and pancetta, with pepper, lemon and fine Carpi Mustard
main dish

For 2 people

4 slices of 90g pork fillets
4-6 slices of seasoned Pancetta
1 lemon
Flour, as needed
2g black peppercorns
extra-virgin olive oil
vegetable broth
extra-virgin olive oil
Bruino Fine Capri Mustard
1 sprig of rosemary
Preparation time: around 1 hour

Tie the pancetta to the fillets with a toothpick. Peel half the lemon, keeping the pieces of peel as intact as possible, and then squeeze all the juice out. Place it to one side.
Crush the peppercorns and scatter on the fillets, add a littlesalt, cover in flour and fry them lightly in a pan with the olive oil for two minutes each side, before adding some juice.
Thicken the rest of the juice on a moderate flame, add the lemon peels and ½ a teaspoon of the Carpi mustard to make your sauce: cook the fillets with a little vegetable broth, taste for salt and pepper. Remove the toothpicks and serve with the lemon peel sauce and a generous spoonful of the BruinoTM Fine Mustard.

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