Modern twists on time-honoured favourites.
Creamed risotto with leeks and baby squid served with slices of tuna flavoured
What do you need
- [ ] 200 g Riserva 1856 Carnaroli rice
- [ ] 100 g leeks
- [ ] cut into thin strips
- [ ] 150 g baby squid
- [ ] cleaned
- [ ] 100 g extra virgin olive oil
- [ ] 250 g filet of fresh tuna 30 g botargo
- [ ] majoram
- [ ] parsley
- [ ] thyme
- [ ] rosemary
- [ ] sage
- [ ] 1 garlic clove
- [ ] 1 litre boiling hot light fish stock
Proposed by: Gioacchino Pontrelli and Lorenzo Viani
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.