Risotto flavoured with garlic and Bottarga

by Annamaria, di Roma


350g Carnaroli rice

1 litre Vegetable stock



2 cloves of garlic

EVO oil

Parmesan cheese
salt and pepper to taste

q.b. sale Maldon


While the stock is boiling, toast the rice in a large pan; add three tbsp of oil with some water, the garlic cloves crushed and keep the heat very low. Let the water evaporate, let cook for a few seconds without liquid then add the stock one ladle at a time. When the risotto is ready, fold in plenty of Parmesan cheese, adjust the salt, add parsley, chives and when you plate it, add the L’Isola d’Oro bottarga.