Modern twists on time-honoured favourites.
Rice with courgettes flowers and fish
What you need
- [ ] 200 g Riserva 1856 Carnaroli Risotto rice
- [ ] 80 g butter
- [ ] 1 shallot
- [ ] 1 l hot fish stock
- [ ] 8 small courgettes with flower
- [ ] 8 king prawns
- [ ] 4 small mullet
- [ ] boned and filletted
- [ ] ½ small turbot
- [ ] 1 sole without bones
- [ ] 1 glass of white wine
- [ ] dill and basil
- [ ] 1 tomato
- [ ] salt and pepper
Proposed by: Gianfranco Bolognesi and Marco Cavallucci
How to prepare:
Rice with courgettes flowers and fish: sauté half chopped shallot and 4 chopped courgettes with all courgettes flowers in a heavy bottomed saucepan in 40 g of butter until softened. Add the chopped sole, chopped turbot, 4 chopped prawns and the chopped mullet and cook for 5 minutes, then add the chopped tomato, dill, basil, salt and pepper.
Using another saucepan sauté the rest of chopped shallot in 40 g of butter until softened. Add the rice and fry well until transparent. Pour the white wine and simmer until it has evaporated. Add a ladleful of the hot stock and simmer.
Add the ragù of fish and courgettes. As the stock is absorbed add more stock when necessary. Continue in this way for about 16 minutes. In the meantime steam 4 courgettes and 4 prawns for ten minutes.
Place the rice on 4 dishes and garnish with the courgettes and freshly-steamed prawns in a fan-shape. Ready to serve.
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