recipes "Classic Risotto Recipes"


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


30'
4
Medium

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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.

 
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