Risotto with marlin, dill and saffron
Leonardo Pellacani
Gluten-free
Menù Ingredients
to taste Chives
20 ml. White wine
10 g. White onions
to taste fresh dill
Serve 1
In a pan , with a tablespoon of olive oil, sweat the onions then add the rice and toast it for a minute, then add the white wine and let evaporate. Start to add a ladle at a time of the previously prepared fish stock. When the risotto is almost cooked, add the diced marlin, the diced dill and a little saffron powder. Turn off the heat and stir in some extra virgin olive oil. Place the pastry rings in the center of the plate and pour the risotto. Garnish with chives.
