ItalianMilaneseNeapolitan
Risotto Milano Napoli
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
A classic fusion dish by Chef Roberto Di Pinto, combining Milanese saffron risotto with Neapolitan seafood. The risotto is cooked with two broths—fish fumet and saffron-infused vegetable broth—then finished with butter, lemon, squid ink, and mixed seafood, topped with grilled squid and octopus.
- Difficulty
- medium
Ingredients
13 items- Rice
- Fish Stock
- Vegetable BrothInfused with saffron
- SaffronFor best flavor, infuse pistils in cold broth 24 hours in advance; powder can be used directly.
- Butter
- Cultured ButterSour butter
- Olive OilExtra virgin olive oil
- Lemon JuiceA drop
- Pasta di CalamaroSquid ink
- Frutti di Mare MistiMixed seafood
- CalamariSquid, grilled
- OctopusOctopus, grilled
- SaltTo taste
Method
- Toast the rice dry in a pan.
- Start cooking with fish fumet, then add saffron-infused vegetable broth.
- For best flavor, infuse saffron pistils in cold broth 24 hours in advance; powder can be used directly.
- Stir the rice occasionally.
- When almost done, cream the risotto with butter, sour butter, olive oil, a drop of lemon juice, squid ink, and mixed seafood.
- Finally, grill the squid and octopus separately and serve on top of the risotto.
