Risotto with bottarga
| Difficulty | Easy |
| Tempo di preparazione | 40 min |
Description
Bottarga is a premium product made by drying mullet roe: the result is a bold-tasting ingredient that can be used to flavor numerous dishes, including risotto.
Bottarga risotto is a Sardinian first course, easy to make and incredibly flavorful, which you can bring to your dinner table when you have friends over to make your meal truly special. Here’s what you need to do to make it.
Ingredients
to recalculate the ingredient amounts
For the risotto
| Carnaroli rice | Carnaroli rice | 400 g |
|---|---|---|
| Bottarga | Bottarga | 35 g |
| Vegetable broth | Vegetable broth | 1200 ml |
| Extra virgin olive oil | Extra virgin olive oil | q.b. |
| Parsley | Parsley | q.b. |
| Chives | Chives | q.b. |
For the stock
| Celery stalk | Celery stalk | 1 |
|---|---|---|
| Carrot | Carrot | 1 |
| Onion | Onion | 1 |
| Salt | Salt | q.b. |
Instructions
- 1 To make the bottarga risotto, bring a pot of lightly salted water to a boil and add the whole celery, carrot, and onion. Bring to a boil and cook the vegetable broth for about 15 minutes. Remember not to oversalt the water, as bottarga is very salty.
- 2 Pour some oil into a saucepan, add the rice and let it toast for a few minutes, stirring to prevent it from burning, then add some of the broth.
- 3 Continue cooking the risotto, gradually adding the broth as it dries. Once the rice is cooked, turn off the heat, season with chopped parsley, and drizzle with 2 tablespoons of extra virgin olive oil. Plate the risotto and sprinkle with grated bottarga before serving. Enjoy!
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