Risotto with bottarga, lemon and green olives
A special dish for delicate flavors ... fragrances that oppose each other but eventually give a wonderful result that satisfies even the most demanding tastes ...
Bottarga is the roe of tuna or mullet that has been salted, pressed and dried; it can be grated or sliced paper-thin. Bottarga is available at specialty food stores
220 gr. arborio rice
500 ml chicken broth
1 dry onion, chopped
1 glass dry white wine
100 gr. green olives
3 tbsp olive oil
1 lemon (zest and juice)
100 gr. bottarga of Messolonghi
3 tbs parsley, chopped
salt and freshly ground pepper
In a medium saucepan over high heat, bring the chicken stock to a boil. Reduce heat to low keeping stock hot. In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and cook until softened. Add the rice, stirring continuously with a wooden spoon for 2 to 3 minutes until the grains are translucent. Add the wine, stirring gently until evaporated. Reduce heat to medium. Gradually ladle in the chicken stock, stirring continuously with a wooden spoon and making sure rice does not stick to the bottom of the pan. Add more stock as it is absorbed. Repeat the process until risotto is ready. Add salt and pepper to taste. Remove from heat and stir in lemon juice and zest, chopped green olives and a few slices of bottarga chopped.
Serve garnished the dish with a little chopped parsley, lemon zest, freshly ground black pepper and fresh slices of bottarga.
It is important to avoid cooking bottarga as it will alter the delicate flavors - treat almost as a condiment and use it to flavor a near finished dish.