Cuttlefish ink and lemon risotto with Giffoni hazelnuts and cream of burratina cheese
18 mins preparation
Low
Ingredients | Serves 4
Preparation method
-
Toast the Giffoni hazelnuts in the oven at 120°C for 1 hour.
Once toasted, cool and reduce them to a coarse-grained mixture.
In a saucepan, toast the Carnaroli rice, add the stock and simmer for 15/16 minutes. Halfway through the cooking time, add the Cuttlefish Ink Sauce. Do not add any more salt as the Cuttlefish Black Sauce is already salty.
At the end of the cooking time, remove from the heat and cream with extra virgin olive oil, grated lemon zest and chopped marjoram.
Arrange the risotto on a serving dish and garnish with the toasted hazelnuts, burratina cheese and grated lemon.
Prepared with ROBO products
Altre deliziose idee per te
40 mins preparation
Robo 1938
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
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