Altatto
Cinzia De Lauri
After nurturing a passion for cooking since childhood and graduating from art school, Cinzia De Laurentis enrolled at the Alma cooking school to turn her passion into a career. Her experiences working alongside Fabrizio Tesse and later with Pietro Leemann at Joia, a renowned temple of Milanese vegetarian cuisine, shaped her completely, inspiring her to launch her own project with two colleagues. This is how Altatto came to be: a restaurant that offers high-quality vegetarian cuisine even at large events, serving dishes that respect the planet and cater to demanding customers. Today, she is the chef and co-creator of recipes at Altatto Bistrot, where she not only creates innovative dishes but also manages the administration, selects suppliers, and organizes events, all while staying true to her commitment to nature and supporting small producers.
Sara Nicolosi
After graduating in Cultural Anthropology, Sara decided to pursue her passion for cooking, training at the Alma cooking school and gaining experience in Philippe Leveillé’s classic cuisine. However, it was with Pietro Leemann at Joia that she discovered her love for vegetarian cuisine and her talent for organization. The launch of Altatto, following a meeting with two colleagues, marked the beginning of a restaurant that serves high-quality vegetarian cuisine, even at large events, with dishes that honor the planet and cater to discerning customers. Today, she is the chef and co-creator of recipes at Altatto Bistrot, where she contributes not only to the creation of unique dishes but also to managing the team and shaping the restaurant’s image, all while fully respecting nature and supporting small producers.
Riserva San Massimo Carnaroli rice, brown Jerusalem artichoke stock, toasted walnuts and mascarpone
Ingredienti
JERUSALEM ARTICHOKE BROWN STOCK
- 2 kg Jerusalem artichokes
- 2 carrots
- 1 onion
- 1 ginger root
- 3 cloves of garlic
- 3 bay leaves
- Water, to taste
RISOTTO
- 550 g Riserva San Massimo Carnaroli Rice
- 200 g mascarpone
- 50 g Grana Padano
- 50 g butter
- 20 g organic sunflower oil
- Vinegar, to taste
- Agave syrup, to taste
- Salt, to taste
GARNISH
- Reduced Jerusalem artichoke glaze
- 3 toasted walnuts
- Burnt leek powder
Preparazione
JERUSALEM ARTICHOKE BROWN STOCK
Clean the Jerusalem artichokes, carrots, onion, ginger root, and garlic cloves. Put everything in a pot with water and bay leaves. Bring to a boil and simmer until you get an aromatic and tasty stock. Strain the stock and set it aside.
RISOTTO
Heat the sunflower seed oil in a heavy-bottomed pan. Add the rice with a pinch of salt and toast for 2 minutes. Deglaze with white wine (if desired). Moisten the rice with two ladles of hot Jerusalem artichoke stock, then cook for 13–14 minutes, adding the stock gradually as the liquid is absorbed.
CREAMING
Once the risotto is cooked, cream it with mascarpone, vinegar, butter, Grana Padano, a drop of agave syrup, and a drizzle of sunflower seed oil. Adjust the seasoning with salt if necessary.
PLATING
Plate the risotto and garnish with reduced Jerusalem artichoke glaze, toasted walnuts, and a sprinkling of burnt leek powder.
