Italian
Recovery Risotto
by Chef in Camicia · 306K subscribers on YouTube
A delicious risotto made entirely from leftover ingredients. Perfect for reducing food waste without sacrificing taste.
- Difficulty
- medium
Ingredients
12 items- Olive Oil
- GarlicUse a whole clove, lightly crushed, and remove after sautéing.
- Chili PepperKeep the chili in the pan throughout the cooking.
- Parsley StemsUse only the stems for the base; remove before adding rice.
- Carnaroli Rice
- Vegetable Broth
- Tomato Paste
- ButterUse cold butter from the freezer for a creamier mantecatura.
- BottargaGrate some inside and finish with more on top.
- LimeUse only the zest.
- ParsleyUse the leaves for final garnish.
- SaltAdd to taste at the end.
Method
- Heat olive oil in a large pan over medium heat. Add the garlic clove, chili pepper, and parsley stems. Sauté gently until the garlic is fragrant.
- Remove the garlic and parsley stems, leaving the chili in the pan.
- Add the Carnaroli rice and toast, stirring constantly, until the grains become translucent.
- Begin adding hot vegetable broth, one ladle at a time, stirring and waiting for each addition to be absorbed before adding the next.
- After about 10 minutes of cooking, add the tomato paste and stir well to incorporate.
- Continue cooking and adding broth until the rice is al dente.
- Turn off the heat. Add the cold butter and a handful of chopped parsley, lime zest, and mix vigorously to mantecare (creaming).
- Cover the pan with a lid and let rest for 60 seconds.
- Uncover, taste, and add salt if needed. Grate some bottarga into the risotto and stir.
- Serve immediately, finishing with extra grated bottarga, lime zest, and parsley.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
