Classic Risotto Recipes


Modern twists on time-honoured favourites.


Rice creamed with olive oil served with turbot fins and a salad of young leaves


GG320_Riso mantecato all'olio d'oliva, con pinne di rombo e insalatina di carciofi ai capperi

What you need

  • [   ] 350 g Riserva 1856 Carnaroli rice
  • [   ] 100 g parmigiano-reggiano Parmesan
  • [   ] grated
  • [   ] 1 white onion
  • [   ] finely chopped
  • [   ] 1 glass aromatic white wine
  • [   ] 500 ml light meat stock
  • [   ] 1 lemon150 g turbot fins
  • [   ] cleaned
  • [   ] 6 purple artichokes
  • [   ] cleaned
  • [   ] cut into thin strips and placed in water with lemon juice added
  • [   ] 1 tbsp. capers
  • [   ] washed to remove salt and finely chopped with a little fresh majoram
  • [   ] extra virgin olive oil
  • [   ] white pepper
  • [   ] freshly ground

Proposed by: Valentino Marcattilii


38'
4
Medium

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How to prepare:

Rice creamed with olive oil served with turbot fins and a salad of young leaves: soften the onion in a heavy-based, high-sided pan.

 

Add the rice, stirring for about a minute over a gentle heat until it is well-coated and starting to change colour. Pour in the wine and evaporate off while continuing to stir, then add the boiling hot stock a little at a time.

 

Heat a little oil to a high heat in a saucepan and quickly fry the turbot fins and half the artichokes for a few minutes.When the risotto is cooked ‘al dente’, beat to a creamy consistency with the parmigiano-reggiano Parmesan, a drizzle of oil, the turbot mixture and, if necessary, a little stock (the risotto should be fairly creamy).

 

Prepare a salad with the baby salad leaves and remaining artichokes. Season with a dressing of lemon juice, finely chopped capers and a pinch of parmigiano-reggiano cheese.

 

Arrange the salad on top of the rice and drizzle with cold oil and a little grated lemon rind.

 
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For this recipe:

CARNAROLI