lunedì 9 settembre 2013

Risotto alla bottarga

I've always thought "less is more". Sometimes, you do not need to play with expensive and fancy ingredients to create something good...or great. This does not mean the simpler you go the easier your life will be. Often, simple recipes are the most difficult to perform, because having a few ingredients means having a poor buffering capacity (oh, yes, chemistry! Here we go again :)). You have to carefully select the ingredients, make sure their quality is excellent, and last, but not least, the ingredients must be well calibrated. Remember: your buffering capacity is weak, thus, any little mistake can ruin your masterpiece!
So, long time ago (about 2 years ago), I prepared a risotto with tuna bottarga. The recipe requires the preparation of a basic risotto, and the addition of the bottarga when the risotto is ready. The tricky part is calibrating the right amount of bottarga, which has an intense fishy flavor. 

Risotto alla bottarga (2 portions)

-160 g of rice (Vialone Nano or Carnaroli, please, not Arborio!)
-1 scallion
-1 liter of vegetable broth 
-10 g of butter
-extra virgin olive oil
-1 teaspoon of grounded tuna bottarga

Pour a bit (eg 4-5 spoons) of extra virgin olive oil in a frying pan. Heat the pan and finely chop the scallion. Add the scallion to the frying oil and let the scallion turning gold. At this point, add the rice and let it fry for 2 min by mixing constantly. Start to add the broth and let the rice cook under a low flame. As the rice will absorb the liquid and get dried, add more broth. The cooking time required for the risotto is usually about 20 minutes. I always suggest to taste the rice to avoid any surprise. When the risotto is ready, add the butter, mix well to help the melting and, finally, add the bottarga. Serve hot.

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