CAMPARI-TOMAMI-RISOTTO

#2

fish

main course

medium

Cettina Vicenzino

INGREDIENTS FOR 4 PERSONS

300 g Carnaroli risotto rice
600 ml carrot juice
600 ml vegetable stock or broth No. 1 by Cettina Vicenzino (for the recipe
)
1 large shallot, finely chopped
200 g fennel, cut into fine strips
50 ml Campari
1 organic orange
200 g salmon fillet, cut into 1 cm cubes
4 tbsp TOMAMI # 2
40 g Parmigiano Reggiano, grated
80 g butter
1 tbsp extra virgin olive oil
Fine sea salt
Freshly ground pepper

INSTRUCTIONS

Wash the orange, grate the peel and squeeze out the juice. Pour the carrot juice with the vegetable stock and 600 ml water into a large saucepan, heat and keep warm. In a heavy-bottomed sauté pan, heat 2 tablespoons of butter with 1 tablespoon of olive oil and sauté the onion and the fennel over medium heat. Add the rice and stir for about 2 minutes until the rice is translucent. Mix the Campari with 2 tbsp TOMAMI # 2, the orange zest and the orange juice, deglaze the rice with this and keep stirring until the alcohol has evaporated.

Add the carrot vegetable broth to the rice ladle by ladle (when the liquid has been absorbed, add the next ladle). Continue until the rice is soft but still has a firm core. Halfway through the cooking time, season the risotto with salt and pepper and add the remaining TOMAMI # 2 to taste. Add the salmon with the last ladle of vegetable broth and stir gently. When the cooking time is over, remove the risotto from the heat, stir in the butter and parmesan, season again with salt and pepper and cover and leave to rest for 2 minutes.

Arrange the risotto on plates and, if so desired, decorate with fennel fronds and a slice of orange and serve.

Preparation time: 40 minutes

A recipe by Cettina Vicenzino.