Modern twists on time-honoured favourites.
Mullets, small squids and courgette flower risotto
What you need
- [ ] 250 g Vialone Nano Risotto rice
- [ ] 500 g mullets
- [ ] 200 g small squids
- [ ] 100 g courgette's flowers
- [ ] ½ glass white wine
- [ ] 2 garlic clove
- [ ] 100 g ripe tomatoes
- [ ] 100 g extravirgin olive oil
- [ ] 1 celery
- [ ] 1 carrot
- [ ] 1 onion
- [ ] 1 minced parsley
- [ ] 1 minced chilli
- [ ] hot fish stock
Proposed by: Gioacchino Pontrelli and Lorenzo Viani
How to prepare:
Make the fish stock: remove bones of mullets and cook them in 1,5l of water with carrot, celery and onion.
To make the risotto mullets, small squids and courgette flower: sauté chopped garlic and chilli in a heavy bottomed saucepan in the oil. Add the rice and fry well until transparent. Add the mullets and small squids, pour the wine and stir until it has evaporated. Add a ladleful of the hot fish stock and simmer.
As the stock is absorbed add more stock when necessary. Continue in this way for about 12 minutes, than add the chopped courgette flowers, tomatoes and flavour with parsley. Continue cooking the risotto for a further 5 minutes and serve.