1 ½ cup of carnaroli rice
1 medium scallion, chopped
4-5 cups of vegetable broth (made of celery, carrot, onion, bay leaf, pepper, and olive oil)
1/2 a cup of dry white wine
3 spoonfuls of Olive oil
Salt and black pepper, to season
2 spoonfuls of butter
30g of bottarga powder
20g of Trikalinos PSYCHE
zest of a lime
rucola or mint leaves
Put all broth’s ingredients together in a medium pot, cover with water and boil for 35 minutes. Lower the heat in minimum and keep it warm.
In a large pan over medium heat, warm up the olive oil. Add the onions and saute for 3 minutes, until wilted. Add the rice and stir for a 2 minutes time and then add the wine and stir for 1 min, until it evaporates. Add ½a cup of the vegetable broth, stirring continuously for 2 min., until it is absorbed. Continue the same procedure for 18 minutes or up to the moment that the rice will be softened but its kernel will be al dente, yet the mixture becomes creamy.
Withdraw the pan from the heat and add the butter, the bottarga powder, salt and pepper, lime zest and stir for 1 minute. Divide the risotto into 4 dishes and garnish each of them with a small kenel of Trikalinos PSYCHE and a couple of rucola/mint leaves.
Optional: you may add 1 spoonful of crème fresh on top of each dish.