480 gr of Carnaroli rice
70 gr shallots
1 dl of white wine
60 gr butter
100 gr Pecorino Sardo Dolce PDO
120 gr Mature Pecorino Sardo PDO
150 gr of ripe mango
20 gr instant coffee
extra virgin olive oil
salt and pepper
Peel the shallots, julienne, cover with oil in a small saucepan and cook over low heat for about 15 minutes, let cool, strain and set aside the oil.
Grate the Mature Pecorino Sardo, cover a sheet of baking parchment with the grated cheese, place on a plate and cook in microwave for one minute. Let cool so that the cheese hardens.
Peel the mango, remove the core and cut into thin slices.
Toast the rice in a saucepan with the shallot-flavoured oil, deglaze with white wine, let evaporate then add hot broth to cover.
Cook for 10 minutes, season with salt and pepper and cook adding broth as necessary.
Remove the risotto from the heat and stir in the butter and grated Pecorino Sardo Dolce.
Place rice into serving dishes, add the slices of mango, Mature Pecorino Sardo crisps and sprinkle with the instant coffee.
Recipe by: Danilo Angè