180g Riso Acquerello
100g Sea Urchin
2-3 Teaspoons of Squid Ink
1 Teaspoon of Organic Rice Flour or Tapioca Flour
Extra-virgin Olive Oil
A dairy-free, gluten-free, pescatarian recipe
Pre-heat 2 tablespoons of extra-virgin olive oil in a large saucepan. Once the oil is warm, add the rice and toast it for a couple of minutes.
Pre-heat water in a saucepan and keep it at a medium heat.
Start pouring small amounts of water in the pan with the rice and continue stirring. Keep doing this for half of the rice cooking time.
Add the squid ink to half a glass of warm water and stir until it's fully mixed.
Make sure you add the right amount of water to make the risotto creamy.
Add the water with the squid ink little by little to the risotto and continue stirring. Add sea salt to taste.
Mix 1 teaspoon of tapioca flour with 1/4 glass of cold water. Add this mixture to the risotto once there's 1 minute left. Stir all together and turn off the fire.
Once the risotto is finally cooked, drizzle some extra-virgin olive oil and mix all together.
Plate the risotto and add the sea urchin on top.
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