Recipe

Risotto alla bottarga di muggine

Name: Risotto alla bottarga di muggine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Sarda
Ingredients: 320 g Carnaroli rice; 60 g Mullet bottarga, whole lobe; 1 Shallot; 80 ml Dry white wine; 1 l Light vegetable stock; 30 g Cold butter; 2 cucchiai Extra virgin olive oil; 1/2 Untreated lemon

Carnaroli rice whipped with a knob of butter and finished with a shower of grated mullet bottarga: an elegant dish built entirely on the salty depth of dried roe.

First courses Cabras e Campidano

Prep 10min

Cook 20min

Total 30min

Serves 4

Difficulty medium

Recipe

Ingredients

Serves: 4

Carnaroli rice 320 g
Mullet bottarga, whole lobe 60 g
Shallot 1
Dry white wine 80 ml
Light vegetable stock 1 l
Cold butter 30 g
Extra virgin olive oil 2 cucchiai
Untreated lemon 1/2

Recipe

Method

Keep the stock hot to hand. Mince the shallot very finely.
In a wide pan warm a dash of olive oil and sweat the shallot without colouring it.
Add the rice and toast 2 minutes over high heat, until the grains are hot to the touch. Deglaze with wine and let it evaporate completely.
Add a ladleful of stock at a time, stirring just enough. Cook 16-17 minutes — the rice should stay loose, all'onda.
Off the heat, whip in the cold butter in pieces. No cheese needed: bottarga replaces it.
Plate immediately. Grate half the bottarga over each plate with a fine grater and add a touch of lemon zest. Bring the rest of the lobe to the table so anyone who wants more salinity can grate it themselves.