Risotto with stracciatella, coffee powder and sea urchins is a simple first course to make, creamy and irresistible, in which the meltability of stracciatella embraces the notes of coffee and enhances the flavor of the sea.
Ingredients for 4 people:
250 g of risotto rice
1 l of vegetable broth
20 g of butter
1 shallot
100 g of Apulian stracciatella
salt
Ricci
Coffee powder
Method
– Place a rather large pan with the butter over a medium heat and, as soon as it has melted, add the finely chopped shallot.
– Leave it Brown the shallot for a couple of minutes, then add the rice and cook over high heat for 2 minutes, until it is well toasted.
– Add the salted vegetable broth one ladle at a time, allowing it to absorb well before adding more.
– Cook for about 15 minutes, then add the stracciatella, and cook for another 4 minutes.
– Off the heat, stir in the raw sea urchin pulp so as not to lose the characteristics of the sea urchin. Serve the risotto piping hot and with a final sprinkling of coffee.
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