Risotto with radicchio IGP, Prosecco DOCG and salmon tartare with orange. A first easy but elegant dish. Obviously, following this recipe, you can also simply prepared like a risotto with radicchio and reserve the tartare for an important occasion, like Christmas or New Year menu. First of all, to learn more about radicchio (you will find at the market from December), I recommend watching the video the production of radicchio I shot last year. I love this precious vegetable and I enjoy experimenting with different dishes (you have already seen the jam radicchio and blood orange?). Among my recipes based on radicchio could certainly not miss a risotto, you know that I love them, and since that is a tasty risotto with radicchio and very simple, I wanted to give him a little more sprint combining it with a salmon tartare perfumed with orange and thyme. Obviously, The salmon must be torn down: down the recipe I'll explain why and how. If you like risotto, You should give this dish a possibility. Meanwhile, I wish you good day!
RISOTTO WITH LATE CHICORY, PROSECCO AND TARTAR SALMONPrint This
- 320 grams of Carnaroli rice
- 1 head of late radicchio di Treviso IGP
- extra virgin olive oil, to taste
- salt and pepper, to taste
- a bit of shallot
- 100 milliliters of Prosecco Superiore Valdobbiadene DOCG
- light vegetable broth, to taste
- 50 grams of butter
- 250 grams of fresh salmon have shot down
- an organic orange
- lemon thyme, to taste
For the risotto with radicchio, Prosecco and salmon tartare, carefully wash the radicchio di Treviso IGP under running water, dry well and cut finely with a knife. Chop the shallot. Sauté the shallot in a little olive oil and a little water, over low heat, until it is completely wilted.
Toast the rice in a risotto pan, low and wide (preferably copper), very low heat, and no other fat, then add the shallot previously prepared, mix and blend with the Prosecco DOCG. When the alcohol has evaporated, combine the rice half the chopped radicchio and start cooking gradually adding the hot broth.
While the risotto is cooking radicchio, chopping knife salmon (already shot down) to prepare the tartare. Place the salmon in a bowl, season with very little extra virgin olive oil, the zest of half an orange organic, orange juice to taste, a pinch of fine salt, freshly ground black pepper and a few thyme leaves.
When the risotto with radicchio will be almost ready, the wave, add the rest of radicchio (in this way you will feel a little’ consistency in the plate) and add salt. Stir risotto with radicchio and Prosecco DOCG with butter and spread it on individual plates. Garnish each plate with the salmon tartare and orange and serve immediately. Bon appétit!
THE PAIRING: Asolo Prosecco superiore Docg, produced by Righteous cellar Col, in Battle Ground, in the province of Treviso. A fruity sparkling wine, that presents notes of citrus and green apple, but also hints of acacia. The flavor is pleasantly acid, structured and harmonious. This Prosecco is produced with a selection of Glera, in the south side of Montello.
USE OF RAW FISH: remember that before using a raw fish, to protect our health, This goes down in temperature: some fish shops begin to offer this service and, in one hour, you have your fresh fish down and secure, otherwise you will have to do it at home, holding it for AT LEAST 4 days in freezer at -20 degrees. Then let the fish frozen in the refrigerator overnight to thaw. Finally, use it as a favorite.