RICE CREAMED WITH OLIVE OIL SERVED WITH TURBOT FINS AND A SALAD OF YOUNG LEAVES

RICE CREAMED WITH OLIVE OIL SERVED WITH TURBOT FINS AND A SALAD OF YOUNG LEAVES

Recipe Created By:

Valentino Marcattilii

Serves

4

ready in

38 minutes

difficulty

Medium

What you will need

  • 350 g Riserva 1856 Carnaroli rice
  • 100 g parmigiano-reggiano Parmesan
  • grated
  • 1 white onion
  • finely chopped
  • 1 glass aromatic white wine
  • 500 ml light meat stock
  • 1 lemon150 g turbot fins
  • cleaned
  • 6 purple artichokes
  • cleaned
  • cut into thin strips and placed in water with lemon juice added
  • 1 tbsp. capers
  • washed to remove salt and finely chopped with a little fresh majoram
  • extra virgin olive oil
  • white pepper
  • freshly ground

How to prepare:

Rice creamed with olive oil served with turbot fins and a salad of young leaves: soften the onion in a heavy-based, high-sided pan.

 

Add the rice, stirring for about a minute over a gentle heat until it is well-coated and starting to change colour. Pour in the wine and evaporate off while continuing to stir, then add the boiling hot stock a little at a time.

 

Heat a little oil to a high heat in a saucepan and quickly fry the turbot fins and half the artichokes for a few minutes.When the risotto is cooked ‘al dente’, beat to a creamy consistency with the parmigiano-reggiano Parmesan, a drizzle of oil, the turbot mixture and, if necessary, a little stock (the risotto should be fairly creamy).

 

Prepare a salad with the baby salad leaves and remaining artichokes. Season with a dressing of lemon juice, finely chopped capers and a pinch of parmigiano-reggiano cheese.

 

Arrange the salad on top of the rice and drizzle with cold oil and a little grated lemon rind.

Shopping Cart