Risotto Di Marinara Recipe
aged carnaroli rice · smoked scallop · leek blossoms · siberian caviar
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Ingredients
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Primi
Method
Primi
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat and keep it warm throughout the cooking process.
- 2
Sauté the Aromatics
In a large heavy-bottomed saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the leek blossoms and sauté until softened, about 3-4 minutes.
- 3
- 4
Deglaze with Wine
Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.
- 5
Add Broth Gradually
Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.
- 6
Incorporate Scallops
In the last 5 minutes of cooking, add the smoked scallops to the risotto. Stir gently to incorporate.
- 7
Finish the Risotto
Once the rice is cooked, remove the saucepan from heat. Stir in the remaining tablespoon of butter, Parmesan cheese, salt, and black pepper to taste. Adjust seasoning if necessary.
- 8
Serve
Plate the risotto and finish with a dollop of Siberian caviar on top. Garnish with additional leek blossoms if desired. Serve immediately.