False puntalette risotto with lamb sweetbreads a la montillana

False puntalette risotto with lamb sweetbreads a la montillana

Normally, we are used to eating risotto made with rice; however, in Italy, it is very typical to use puntalette, which is a pasta shaped like a grain of rice but softer and with a more delicate flavor. Thanks to the use of this delicate and succulent pasta, and the use of Extra Virgin Olive Oil Corona de Baena in the recipe, ideal for this type of dish due to its intense flavor, we achieve a risotto worthy of any Italian home.

1. In a saucepan, put extra virgin olive oil Corona de Baena together with the shallot and cook it over low heat.
2. Next, add the chicken pieces and brown. Remove the breasts and set aside.
3. In the saucepan, add the rice and sauté. Dip with a splash of brandy, add a tablespoon of curry powder to taste and then the stock.
4. Cook for about 12 minutes, stirring constantly.
5. Add the chicken, grated Parmesan cheese and butter.
6. Season with salt and pepper.
7. Add the chopped chives and serve.
8. Finally, add caramelized onion on top and a few green apple sticks.

Recipe prepared by chef Antonio López.