The garlic, oil, and bottarga risotto is a tasty dish I cook for special occasions when I want to pamper my guests. The beauty of this risotto is that it cooks like a simple risotto but thanks to its ingredients, it has a unique flavor, worth trying!
If you like original risottos, don’t forget to read the recipe
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Energy 578.16 (Kcal)
- Carbohydrates 78.50 (g) of which sugars 2.92 (g)
- Proteins 9.42 (g)
- Fat 24.59 (g) of which saturated 3.72 (g)of which unsaturated 0.54 (g)
- Fibers 1.30 (g)
- Sodium 1,684.33 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people:
- 1 cup Carnaroli rice
- 4 cups vegetable broth
- 2 tbsps extra virgin olive oil
- 1 clove garlic
- 1/4 cup dry white wine
- 0.5 oz bottarga (to grate fresh)
- to taste parsley
- to taste salt
- to taste chili pepper
Tools:
- 1 Pan 2 qt
- 1 Pan 3 qt
- 1 Spoon (or silicone spatula)
- 1 Knife
- 1 Cutting board
- 1 Grater fine mesh
Preparation
The secret to a good risotto is the preparation, cooking, and final creaming, follow the instructions below to make a perfect risotto!
My first advice, if you have some time, is to make the broth at home by following the recipe you can find here., the risotto will have something extra.
If you don’t have time, opt for broth made with a stock cube or ready-made broth.
Since it’s a seafood risotto, we will not use cheese or butter but only extra virgin oil.
If you have garlic-flavored oil you can use that, otherwise, put half the oil with the chili pepper and garlic and let them cook over low heat in the pot where you’ll cook the risotto for 7-8 minutes.
The garlic should not burn but cook slowly releasing its flavor and aroma, burnt garlic gives an unpleasant bitter taste.
When the oil is ready remove the garlic and add the rice to toast it over medium heat, the rice should heat evenly without burning or coloring, it will take up to 2 minutes.
When the rice is toasted, deglaze it with the white wine and let it evaporate. Once the wine has completely evaporated, add the hot broth a ladle at a time. The trick for a good risotto is to let the rice absorb the broth before adding more.
Cook the rice for 13-15 minutes (follow the instructions on the box), when it’s ready cream the risotto with the remaining oil (if necessary add more), the rice should be creamy not too dry.
Now add a generous grating of bottarga and finely chopped parsley, mix and let it rest for 2 minutes in the pan covered with a lid.
Your garlic, oil, and bottarga risotto is ready!
Plating Tips:
Serve the garlic, oil, and bottarga risotto with a generous grating of bottarga and a touch of finely chopped parsley to complete the dish.
Wine pairing for garlic, oil, and bottarga risotto:
The garlic, oil, and bottarga risotto pairs well with a white wine like Gavi that complements the garlic flavor. Alternatively, you can enhance the flavor of the rice by opting for a Vermentino di Sardegna.
