Risotto with cuttlefish ink and cream of goby, seafood and asparagus
La Caravella


Ingredienti (serves 6)
For the goby cream
500 gm. gobies (from the lagoon)
75 gm. shallots
1 medium carrot
2 stalks of celery
1½ l. vegetable stock
salt and pepper

For the risotto
225 gm. carnaroli rice
30 gm. onion
2 spoonfuls cuttlefish ink
18 asparagus tips
extra virgin olive oil
dry white wine, such as Chardonnay
fish stock
seafood:
18 mussels
18 fresh clams
6 shrimp

Preparation
Clean and scale the gobies, wash and rinse the vegetables. Sauté the vegetables then the fish in a pan with a little oil, then soak with the stock and cook for about 20 minutes over a slow heat. Blend the mixture and put the sauce to one side (this will be very dense and will tend to thicken naturally).
Prepare the risotto in the normal way with the cuttlefish ink, clean the seafood, keeping their juices (which will be used blended with a little oil) and fry quickly. Boil the asparagus tips at the same time. When cooked, serve the risotto, make a ‘quenelle’ of goby cream and decorate with the seafood and asparagus to taste; sprinkle with the oil and seafood juices.



Back