Borage risotto with botargo, pecorino cheese and almonds

Procedure

Cook for 10 minutes to steam the leaves of Borage, thoroughly clean them, allow to cool, and squeeze out carefully, Finally blend with hand mixer until a smooth cream.

Finely chop the onion and let it dry in a large pan with cocoa butter or ghee, until it becomes transparent, combining gradually some spoonfuls of vegetable broth. Add the rice and toast it stirring continuously. Then Deglaze with white wine, evaporate and add Borage: at this point your risotto will take a beautiful color, forest green.

Start cooking the risotto gradually adding the vegetable stock, no place else until the previous dose is absorbed and stirring frequently. Adjust salt too as the rice continues cooking. When it is cooked on the wave, Add the grated lemon rind, a little fresh ground black pepper, stir in the diced cold butter and Parmesan cheese and then rest for two minutes.

For the cream cheese, heat the cream in a saucepan and add the chopped soft pecorino, stir until dissolved and add some salt if necessary. Then pepper.

Serve the risotto (I used a pastry rings) decorating the plate as you like: I had three stripes crossing the risotto so that with every bite you may have a combination of different taste. I did a strip of pecorino cream, one of grated bottarga and toasted almonds. Then I garnished the rice with a small quenelle of soft pecorino, slices of fish and Borage flowers.

MATCHING: This is a savory dish, creamy, vegetable. We suggest "Figurehead": a white from the Doc Sicilia, produced by Donnafugata with Catarratto and Viognier grapes, that before being placed on the market is aged three months in bottle. This wine has fresh aromas of citrus, pineapple and acacia; its taste is fruity and round. And best served around ten degrees of temperature.