Borage risotto with botargo, pecorino & almond cream: I loved this dish that looks complex in the approach of flavors, but in fact it is simple. A plate in balance between the sensitivity of the borage, the flavor of the ROE, the fatness of crispy cream and pecorino sweetness of almonds, lightly toasted. On the whole a slight citrus note that brings freshness. I love risotto, and this is one of my favorites and I invite you to have a look at all my RECIPES FOR RICE to find your favorite.
Borage I picked myself, soft pecorino (and this is special, I bought it in Sardinia and it is fabulous) and the ROE are excellent products of a region that is giving the Italian agri-food quality. Almonds come from my Sicily and Parmesan I used to cream is a Parmigiano Reggiano 30 months from the amazing aromas.
This risotto everyone can eat it as he sees fit, Emphasizing the note you prefer bite for bite. Now the savory bottarga, now the crunchy almonds, now the soft cheese fatness. I prepared the risotto borage just to use the beautiful periwinkle blue flowers of borage, by refreshing and delicate flavor that I vaguely reminiscent of cucumber.
50 grams of Borage
320 grams of Carnaroli rice
40 grams of grated Parmigiano Reggiano PDO 30 months
30 grams of cocoa butter or clarified butter
a fresh onion
salt and pepper, to taste
1,2 liters of broth made with a carrot, an onion, a stalk of celery, a bay leaf, lemon thyme and lemon zest
a pinch of grated lemon peel
50 ml dry white wine
40 grams butter
FOR CREAM CHEESE SARDINIA
150 ml of cream
150 grams of soft cheese
salt and pepper, to taste
grated bottarga, to taste
some slices of mullet roe
almonds lightly toasted fins, to taste
borage flowers (scientific name: borago officinalis) for garnish
soft pecorino for garnish
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.