Risotto alle erbe con salsa di cozze, ricci e sgombro

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/6"][/vc_column][vc_column width="2/3"][vc_text_separator title="LAZIO" border="no"][/vc_column][vc_column width="1/6"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_empty_space height="16px"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/6"][/vc_column][vc_column width="2/3"][vc_single_image image="4193" img_size="full" qode_css_animation=""][/vc_column][vc_column width="1/6"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/6"][/vc_column][vc_column width="2/3"][vc_empty_space][vc_column_text]Ricetta di Antonio Guida Abbinamento a cura di Paolo Galliani[/vc_column_text][/vc_column][vc_column width="1/6"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_empty_space height="32"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_text_separator title="4 persone | Difficoltà: alta | Tempo: 60 minuti" border="no"][vc_empty_space height="16px"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" css=".vc_custom_1623500656841{padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #e8e8e8 !important;}" z_index=""][vc_column width="1/4"][vc_column_text]Per il riso • 380g Riso carnaroli • 2,5L Brodo di pollo • 20g Burro normandia • 30g Parmigiano 24 mesi • 3g Erba cipollina • 3g Dragoncello • 30gr Vino bianco • 0.5g Scalogno confit[/vc_column_text][vc_empty_space height="8px"][/vc_column][vc_column width="1/4"][vc_column_text]Per la salsa cozze • 200g cozze Per la salsa ricci • 30g di ricci[/vc_column_text][vc_empty_space height="8px"][/vc_column][vc_column width="1/4"][vc_column_text]Per la salsa sgombro • 200 g sgombro • 150 g bisque • 150 g fumetto di pesce[/vc_column_text][vc_empty_space height="8px"][/vc_column][vc_column width="1/4"][vc_column_text]Per la salsa al nero • 75g riso carnaroli • 250g bisque • 250g brodo pollo • ½ cucchiaio di nero di seppia Garniture • 50g salicornia[/vc_column_text][vc_empty_space height="8px"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_empty_space height="64px"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]Procedimento Cuocere il riso come un normale risotto, mantecare con i burri, le erbe ed i formaggi. Per la salsa cozze Aprire le cozze in pentola con un goccio di olio, pulirle e frullarle con l’acqua di cottura, passare allo chinoix. Per la salsa ricci Pulire i ricci e frullarli, portare il tutto a 75° e passare allo chinox. Per salsa sgombro Stendere lo sgombro fresco, aggingere sale, far bollire i brodi, versare sullo sgombro. Lasciare 15 minuti coperti con pellicola poi frullare tutto e passare allo chinoix. Per la salsa al nero Stracuocere il riso come un risotto bagnando con i brodi, frullare con il nero di seppia e passare allo chinoix. Esecuzione Una volta mantecato il risotto, stenderlo in un piatto piano, guarnire a piacere con le 4 salse, adagiare sempre in modo casuale le punte di salicornia precedentemente sbianchite in acqua salata.[/vc_column_text][vc_empty_space][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/6"][/vc_column][vc_column width="2/3"][vc_empty_space height="8px"][/vc_column][vc_column width="1/6"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]

Il vino da abbinare

[/vc_column_text][vc_empty_space][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/4"][vc_single_image image="4198" img_size="medium" alignment="center" qode_css_animation=""][/vc_column][vc_column width="3/4"][vc_column_text]Puntay[/vc_column_text][vc_empty_space height="16px"][vc_column_text]Sauvignon della Erste-Neue, ampio bouquet di frutti esotici, ribes e pompelmo e una buona persistenza. Si abbina ai risotti alle erbe e alla cucina vegetariana. Prezzo:  14,90 euro[/vc_column_text][/vc_column][/vc_row]