Spaghetti with the pistachio sauce
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Risotto with sepia and red radish
ingredients
servings
2
Carnaroli rice
160 grams
Cuttlefish
2 unit
Red beetroot
2 unit
Shallots
1 half
Garlic
1 wedge
Fish soup
1 liter
Capers
1 spoon
White wine
to taste
Oregano
to taste
Extra virgin olive oil
to taste
first courses from Italy
Risotto with sepia and red radish
Risotto with sepia and red radish
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
http://lasalviadisilvia.com/2017/05/14/risotto-con-seppie-e-rapa-rossa/
preparation
step 1
Bring the broth to a boil and prepare the risotto.
step 2
Centrifuge the red fennel (alternatively, blend it in cream and pass it on to the fine sieve to get a smooth and homogenous cream).
step 3
Finely chop the shallard and stew, with low flame, in a saucepan with an oil spout.
step 4
Take a saucepan (preferably of copper, but cooked inside) and let the fried rice to medium to medium flame for two or three minutes until it becomes polished and semi-transparent and with a hot feel
step 5
Roasting serves to waterproof the grains and to obtain an optimal degree of baking. Salty rice slightly
step 6
Smear with white wine and completely evaporate the alcohol. Continue cooking the rice by adding a boiling salad to the boil.
step 7
While the rice cooks, clean the cuttlefish, remove the black sack and keep it aside (you can use it for another risotto, for example).
step 8
Cut the sack of a cuttlefish into julienne to get some sort of noodle. Bring a skillet to the fire and, when it is hot, combine the sepia and make it greasy without grease
step 9
After 40 seconds take it off, put it in a flat saucer covered with a transparent film sheet. It will continue to cook with its heat and will remain damp.
step 10
Cut the remaining sackcloth sack. Rub a piece of red garlic on the same frying pan, add an oil wire and, with moderate flame, combine the dew drops.
step 11
After 30 seconds blend with just a drop of white wine and evaporate the alcoholic part. Then add a bowl of broth and bring the sepia to baking.
step 12
When you miss about 5 minutes of rice cooking, add the sepia desserts. They will cook together, transmitting the flavors. Also mix 3 tablespoons of redcurrant spin.
step 13
The rice is now ready, so out of focus combine an egg yolk (best if kept in a fridge or in a frying pan, in a freezer, so that the heat shocks).
step 14
Mix the risotto vigorously with a wooden ladle to incorporate air and go to the wave.
step 15
Apply the risotto by garnishing it with sepia julienne, the edible flowers, some desalicious capers (which are the most important idea) and the marjoram leaflets.
