Sea fruits risotto

sea fruits risotto

 

Ingredient list:

  • Carnaroli rice (no more than 120 g for a light and romantic dinner in couple)
  • Mixed sea fruits and shells, as you like, ready to cook (200 g) plus some beautiful ones to garnish
  • Parsley
  • Fish bouillon (you can easily make it with some fish and shrimps’ discard)
  • 1 garlic clove and a half
  • A small piece of onion
  • A glass of white wine
  • Extra virgin olive oil, salt and ground black pepper

 

To make the fish bouillon, you can follow the procedure for the beef bouillon. Put fish discard, shrimps’ skins, etc. instead of the beef, and put parsley instead of the Juniper.

 

First, you need to prepare a pot with the boiling bouillon (strained). Then, in a pan make a soffritto with oil, the garlic clove (whole) and the chopped onion, and some leaves of parsley.

Allow the soffritto to brown, then add the rice and stir. Wait some minutes for the rice to roast, add the wine and stir again. When it gets dry, add some bouillon. Keep adding the bouillon, taste and add the salt, until the rice is semi-cooked. Meanwhile, carefully cook the sea fruits to garnish your dish in another pan with oil, garlic and parsley. Add the others sea fruits in the rice pan to cook them with the rice. Wash and chop some parsley leaves. Move the rice away from the fire when is cooked; stir in some ground pepper. You can keep it only a few minutes with a lid before eating it – 2 or 3 (for a S. Valentine’s dinner, I can suggest to move the rice from the flame a bit earlier and suddenly cover it with a lid, so it keeps going on while you are eating the appetizer – about 10 minutes). To serve, arrange the rice in the dishes, sprinkle with the chopped parsley and garnish with the sea fruits.

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Shaped bulgur in spring mood – Sformatino primavera di bulgur

Season fruits: why not to taste them in new flavours combination?

Our perception of food combination are so cultural and historical.. So I like, sometimes, to try to open my mind and imagine new associations.

This recipe born for the contest “Passion Fruits”.

I used (5 portions):

– 150 g bulgur

– 200 g fresh peas (not shelled)

– 300 g fresh shrimps

– 125 g blueberries

– 400 g strawberries

– 3 lemon balm leaves

– 6 mint leaves

– extra virgin olive oil

– lemon

– salt

First, I prepared the ingredients: I shelled and boiled the peas and the shrimps for 5 minutes in hot water; I cooked the bulgur in salty water, then strained it and cooled down with cold water; I washed the blueberries and squeezed the lemon.

Then I put the bulgur in a bowl. I added the peas, the shrimps, the blueberries, the lemon juice and the leaves, finely cut with a pair of scissors. I add oil and salt.

I put this “salad” in little moulds, well pressing, and the moulds in the fridge. 

Then I washed the strawberries, threw away the stalk and blend them.

To serve, I put the bulgur in a plate, and over it the strawberries shake.

It was a nice and curious appetizer!

VERSIONE IN ITALIANO

Maggio è un mese veramente speciale per la frutta: mangiamo gli ultimi frutti invernali (arance, kiwi, ..) e maturano i frutti primaverili: fragole, mirtilli, ribes,… Lo stesso accade per la verdura. Perché non provare a gustare le primizie in nuove combinazioni di sapori? Le nostre idee riguardo alle combinazioni di sapori sono spesso culturali e storiche… Alla luce di ciò ogni tanto mi diletto ad immaginare e provare nuove associazioni. Questa ricetta è nata per il contest “Passion Fruits”.

Per 5 porzioni ho usato:

– 150 g di bulgur

– 200 g di piselli freschi da sgranare

– 300 g di gamberetti freschi

– 125 g di mirtilli

– 400 g di fragole

– 3 foglie di melissa

– 6 foglie di menta

– olio extra vergine di oliva

– limone

– sale

La ricetta è facile e veloce: per prima cosa, ho sgusciato e scottato in acqua gamberetti e piselli. Ho cotto il bulgur in acqua salata, l’ho scolato e l’ho raffreddato con l’acqua fredda. Ho lavato i mirtilli e ho spremuto il limone.

Poi ho messo il bulgur in una ciotola e ho aggiunto: i gamberetti, i piselli, i mirtilli, il succo del limone, sale e olio. Ho poi lavato ed asciugato le foglioline di menta e melissa, e le ho tagliate finemente nella ciotola con una forbice. Ho mescolato il tutto e l’ho pressato in stampini individuali, che ho messo nel frigo.

Poi ho lavato le fragole, ho tolto i piccioli e le ho frullate con il frullatore ad immersione.

Per servire, ho rovesciato lo sformatino su un piatto e ci ho versato sopra parte del frullato di fragole. Ho poi decorato con un gamberetto tenuto da parte, un mirtillo e una fettina di fragola.

A noi è piaciuto, è un curioso antipastino, perfetto per stupire e deliziare gli amici nelle prime calde giornate!

With this recipe I enter the contest… / Con questa ricetta partecipo al contest…

“Passion Fruit” dei blog Olio e aceto e Diario della mia cucina