3,247 views
https://www.raiplay.it/programmi/esem... - Ivano prepares a first course of fish with a touch of oriental flavors. To start, Ivano toasts the Carnaroli rice in a saucepan with salt, then adds the fish broth, the shellfish stock and lets it cook. He also adds the water from the mussels and clams that he has previously opened to the risotto. After browning the calamari and cuttlefish in cubes in a pan, he adds them to the rice together with the mussels and clams. In a non-stick pan, he sears the previously cleaned scampi and prawns. When the risotto is ready, he mixes it with butter, grated cheese, soy and yuzu. He then plates the risotto with the shellfish, basil, diluted squid ink and grated lemon zest. Ingredients 400 g Carnaroli rice 1 l shellfish stock 1.5 l fish stock 30 g dried seaweed 250 g mussels 100 g clams 8 purple prawns 6 scampi 100 g squid 100 g cuttlefish 50 g soy 50 g yuzu 1 lemon cuttlefish ink fresh basil 50 g butter 50 g grated cheese extra virgin olive oil salt