Modern twists on time-honoured favourites.
Risotto with tenerumi (courgette sprout sauce) and mussel and clam sauce
What you need
For the mussel and clam sauce
- [ ] 50 g shelled mussels and 50 g shelled clams
- [ ] 30 g cream
- [ ] 20 g chopped onion
- [ ] 1 anchovy
- [ ] 1 clove garlic chopped
- [ ] 2 extravirgin olive oil
- [ ] chopped parsley
- [ ] saffron
- [ ]
For the courgette sprout sauce
- [ ] 100 g tenerumi (sprouts of long Sicilian courgettes)
- [ ] 200 g courgettes
- [ ] 1 small onion
- [ ] 30 g chopped almonds
- [ ] 20 g pistachios
- [ ] 20 g pine nuts
- [ ] 2 tbsp. extravirgin olive oil
- [ ] ground hot pepper
- [ ] salt
For the risotto
- [ ] 280 g Riserva 1856 Carnaroli Rice
- [ ] 100 grated fresh caciocavallo cheese
- [ ] 30 g onion chopped
- [ ] 3 tbsp. extravirgin olive oil
Proposed by: Antonino Graziano
How to prepare:
Risotto with tenerumi (courgette sprout sauce) and mussel and clam sauce: soften the onion, parsley garlic and anchovy in the oil. Add the mussels and clams. Add a little water and cook for 2 minutes. Add the cream and saffron and season. Boil the courgette sprouts, the courgettes, the onion and oil for about 15 minutes. Sieve and reserve.
Disgard the onion, roughly chop half the courgette sprouts and courgettes, and blend the other half in a food processor together with the almonds, pine nuts, pistachios, oil and pepper. In a heavy bottomed sauce pan soften the onion in the oil. Add the rice and coat well. Add a ladleful of hot stock and cook until it has been absorbed.
Continue cooking in this way, adding more stock when necessary, until the risotto is ‘al dente’. During this process, after about 10 minutes, add the chopped courgette sprouts and courgettes.
When the rice is cooked, remove from the heat and stir through the oil and cheese. Divide the risotto between 4 warmed plates, surrounded by the two sauces and decorated with saffron threads.