CREAMED RISOTTO WITH LEEKS AND BABY SQUID SERVED WITH SLICES OF TUNA FLAVOURED
30'
Medium
4
CREAMED RISOTTO WITH LEEKS AND BABY SQUID SERVED WITH SLICES OF TUNA FLAVOURED
Ingredients
  • 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
Preparation
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.

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