At Follador Prosecco, we are passionate about celebrating local flavours, exceptional ingredients, and the art of perfect pairings. That’s why we are thrilled to introduce Food & Follador, a series where we collaborate with talented local chefs and restaurants to showcase the best of Venetian cuisine, harmonised with our finest Prosecco wines.

For our first installment, we spotlight a classic dish from the Veneto region: Risotto al Radicchio di Treviso con Mazzancolle Nostrane (Risotto with Treviso Radicchio and Local King Prawns), paired with our elegant Follador Extra Brut Xzero.

A Dish Rooted in Tradition

This dish is a perfect representation of Veneto’s culinary heritage, bringing together the slightly bitter notes of Treviso radicchio, the delicate sweetness of mazzancolle nostrane (local king prawns), and the creamy richness of Carnaroli rice. These ingredients, combined with expert technique, create a harmonious and deeply satisfying risotto.

Meet the Chef: Rudy at Il Barco

For this dish, we partnered with Chef Rudy from Ristorante Il Barco in Pieve di Soligo. Owned by Davide Milani, Il Barco is celebrated for its authentic Venetian cuisine, showcasing fresh, local ingredients. Davide and his team’s dedication to exceptional dining, combined with their expertise, reflects their ongoing commitment to creating a memorable experience for their guests.

 

The Perfect Pairing: Follador Extra Brut Xzero

This dish pairs very well with our Extra Brut Xzero because it is a clean & crisp wine, which cleanses the palate, enhancing the flavour of the radicchio and the seafood, defining their tastes, while at the same time revealing the typical white flower notes of Glera grapes.

 

Ingredients for 4 people:

  • - 400 g of Carnaroli rice
  • - 500 g of Treviso radicchio
  • - 100 g of prawns
  • - Butter, as needed
  • - Parmigiano Reggiano, as needed
  • - Salt and pepper, as needed
  • - Vegetable broth, as needed

 

Preparation:

  1. In a saucepan, toast the rice for a few minutes until it becomes white and shiny.
  2. Gradually add the hot vegetable broth, stirring occasionally, and cook the rice.
  3. In the meantime, cut the radicchio into thin strips and add it gradually during the cooking process. Adjust with salt and pepper.
  4. Once cooked, stir in a knob of butter and grated Parmigiano Reggiano.
  5. Add the cleaned and chopped prawns, mixing gently.
  6. Serve the risotto creamy ("all’onda"), garnishing with a few fresh radicchio leaves.

An Invitation to Savour the Best of Veneto

This recipe is just the beginning of our Food & Follador journey. Each month, we will collaborate with renowned local restaurants and chefs to highlight seasonal ingredients, authentic flavours, and inspired wine pairings.

 We invite you to recreate this dish at home and experience the magic of Venetian gastronomy with Follador Prosecco. Stay tuned for more recipes, chef spotlights, and exclusive food and wine pairings! Salute!