CREAMED RISOTTO WITH LEEKS AND BABY SQUID SERVED WITH SLICES OF TUNA FLAVOURED

Ricetta di Gioacchino Pontrelli and Lorenzo Viani

30'

Medium

CREAMED RISOTTO WITH LEEKS AND BABY SQUID SERVED WITH SLICES OF TUNA FLAVOURED

Ingredienti

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

Preparazione

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.