Ingredients for 4 persons:
Two full medium size sea basses
Two tablespoons of dried Butterfly Pea Flowers
320 grams of Carnaroli rice
One apple, crispy and not too acid (Ambrosia, Pink Lady)
One spoon of honey
40+40 grams of butter
One lemon zest
One glass of white wine
Parmesan, salt, one carrot, half a celery stalk, some parsley stems, extra virgin olive oil.
Procedure:
1 – Prepare an infusion with the Butterfly Pea Flowers and 200 milliliters of boiling water. After 10 minutes filter and put aside.
2 – Fillet the sea basses.
3 – In a small pot, toast the vegetables, the parsley, the fish heads and bones with the extra virgin olive oil. Then add one liter of cold water and let slowly boil for 30/40 minutes, filter.
4 – Whilst waiting, cut the apple into small, thin (0.5 cm), regular triangles and quickly fry them with 40 grams of butter, the honey, and a pinch of salt.
5 – In a fry pan (24/26 cm), toast the rice, till when will become translucid.
6 – Add the wine and let the alcohol evaporate.
7 – Add enough stock to cover the rice and then top it up, little by little. Time to salt now. Stir regularly.
8 – Whilst the rice is slowly cooking, cut the fish fillets into stripes (1 cm large approximately) and fry them at medium heat with just a tablespoon of extra virgin olive oil, only the skin side, for 2/3 minutes. Season with a pinch of salt.
9 – After 13/14 minutes the rice is cooking, add the Butterfly Pea Flowers infusion and stir it well.
10 – When the risotto is ready (approx. 16/18 minutes) add the lemon zest and switch off the heat. Let it rest for 1 minute to lower the temperature.
11 - Time to toss the risotto, adding the 40 grams of cold butter (cut in small cubes) and the raped parmesan (just a bit). Please check that the texture is not too liquid/too dry. It must be creamy.
12 - Ready for plating. Gently pour 3 full spoons of risotto in the center of a plate and tap the plate’s bottom to spread it evenly. Place 3 pieces of fish in the center and the apple triangles around them.
Two full medium size sea basses
Two tablespoons of dried Butterfly Pea Flowers
320 grams of Carnaroli rice
One apple, crispy and not too acid (Ambrosia, Pink Lady)
One spoon of honey
40+40 grams of butter
One lemon zest
One glass of white wine
Parmesan, salt, one carrot, half a celery stalk, some parsley stems, extra virgin olive oil.
Procedure:
1 – Prepare an infusion with the Butterfly Pea Flowers and 200 milliliters of boiling water. After 10 minutes filter and put aside.
2 – Fillet the sea basses.
3 – In a small pot, toast the vegetables, the parsley, the fish heads and bones with the extra virgin olive oil. Then add one liter of cold water and let slowly boil for 30/40 minutes, filter.
4 – Whilst waiting, cut the apple into small, thin (0.5 cm), regular triangles and quickly fry them with 40 grams of butter, the honey, and a pinch of salt.
5 – In a fry pan (24/26 cm), toast the rice, till when will become translucid.
6 – Add the wine and let the alcohol evaporate.
7 – Add enough stock to cover the rice and then top it up, little by little. Time to salt now. Stir regularly.
8 – Whilst the rice is slowly cooking, cut the fish fillets into stripes (1 cm large approximately) and fry them at medium heat with just a tablespoon of extra virgin olive oil, only the skin side, for 2/3 minutes. Season with a pinch of salt.
9 – After 13/14 minutes the rice is cooking, add the Butterfly Pea Flowers infusion and stir it well.
10 – When the risotto is ready (approx. 16/18 minutes) add the lemon zest and switch off the heat. Let it rest for 1 minute to lower the temperature.
11 - Time to toss the risotto, adding the 40 grams of cold butter (cut in small cubes) and the raped parmesan (just a bit). Please check that the texture is not too liquid/too dry. It must be creamy.
12 - Ready for plating. Gently pour 3 full spoons of risotto in the center of a plate and tap the plate’s bottom to spread it evenly. Place 3 pieces of fish in the center and the apple triangles around them.
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