Agretti risotto with EVO Oil and whitefish caviar

Ingredients:
  • Carnaroli rice gr 300
  • Clean agretti gr 200
  • Whitefish caviar gr 50
  • Shallot n. 1
  • Dry white wine ml 100
  • Vegetable broth ml 800
  • Extra Virgin Olive Oil q.s.
  • Grated Parmigiano Reggiano DOP q.s.
  • Salt q.s.
  • Pepper q.s.
Procedure:

Finely chop the shallot and brown it in Extra Virgin Olive Oil.

Add the rice and toast it for about one minute.

Deglaze with white wine and allow to evaporate.

Add the hot stock a little at a time, stirring often.

After 10 minutes, add the roughly chopped agretti, keeping some aside to stew.

Continue cooking until the risotto is al dente.

Mantle with Extra Virgin Olive Oil and Parmigiano Reggiano DOP, adjust salt and pepper.

Serve and complete with stewed agretti and whitefish caviar.

Oil and Flavor: Perfect Pairings for Your Recipes

For this recipe, we recommend an EVO IGP Toscana monocultivar Frantoio oil. A very elegant, clean and balanced extra virgin oil. The fruitiness is very herbaceous; characteristic is the green of the wheat stalk. The taste is very harmonious with medium bitterness and pungency with an aftertaste of wild rocket. Balanced bitterness and pungency.