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, funambolisticamente in balance between the delicacy of 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. 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 are my Sicily and the Parmesan I used to cream is a Cheese 30 months with drugs. This risotto everyone can eat it as he sees fit, Emphasizing the note you prefer bite for bite: now the savory of bottarga, now the crunchy almonds, now the soft cheese fatness. I'd also prepared just to use the beautiful periwinkle Borage flowers.
Ingredients for 4 people:
for the risotto
- 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
- 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 the creamed pecorino sardo
- 150 ml of cream
- 150 grams of soft cheese (I used a soft fit pecorino I bought in Sardinia at dairy Abdullah of Donori)
- salt and pepper
- grated mullet roe as required
- some slices of mullet roe
- lightly toasted sliced almonds as required
- 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 to the wave, Add the grated lemon rind, some’ 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.
THE PAIRING: This is a savory dish, creamy, vegetable. We suggest “Figurehead“: a white from the Doc Sicilia, produced by Donnafugata grapes Catarratto and Viognier, 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.