Risotto-style spaghetti with Valpolicella and Gruyère sauce.
- 440 g spaghetti no. 5
- Vegetable stock
- Valpolicella wine
- 1 broccoli head
- 20 g butter
- Gruyère cream: grate and pour the cheese into a bowl. Add the milk and work it in a bain-marie using a whisk or immersion blender.
- Risotto-style spaghetti: blanch the spaghetti in salted water for 5 minutes. Melt the butter in a large pan and pour in a little stock, then add the drained spaghetti. Finish cooking like a risotto, gently stirring it with a wooden spoon and adding hot stock. Halfway through cooking, add 100 ml of Valpolicella rather than stock, then, if necessary, add more stock to complete the cooking. A purplish red sauce will form on the bottom.
- Chives: cut them into small 1 cm pieces just before you plate up.
With a large fork, roll the spaghetti into the hollow of the ladle and place it in the middle of the plate, creating a nest. Pour over the hot melted Gruyère cream, adding chives to taste and the grated head of raw broccoli.