CREAMED RISOTTO WITH LEEKS AND BABY SQUID SERVED WITH SLICES OF TUNA FLAVOURED
Recipe Created By:
Gioacchino Pontrelli and Lorenzo Viani
What you will need
- 200 g Riserva 1856 Carnaroli rice
- 100 g leeks
- cut into thin strips
- 150 g baby squid
- 100 g extra virgin olive oil
- 250 g filet of fresh tuna 30 g botargo
- 1 garlic clove
- 1 litre boiling hot light fish stock
How to prepare:
Creamed risotto with leeks and baby squid served with slices of tuna flavoured: heat half the oil in a heavy-based pan and gently fry the leeks, garlic and squid over a low heat.
Remove the garlic and add the risotto, stirring until it is well coated and beginning to colour. Continue cooking, stirring every now and then, adding the fish stock a little at a time.
Meanwhile dip the tuna fillet in the mixture of finely chopped herbs and brown quickly on both sides for about a minute in a lightly oiled frying pan.
Serve the risotto on individual plates garnishing with slices of the tuna fillet, a drizzle of cold oil and a good sprinkle of botargo.