Risotto with Bottarga Of Gray mullet

Prepare the fish stock and keep it hot throughout the risotto cooking. The liquid should remain steaming hot and ready to use, without cooling between additions: this way, it won't lower the temperature of the rice when it's added.

Pour the extra virgin olive oil into a shallow pan and add the cloves of garlic. Fouls gently sauté Cook gently over medium heat until they release their aroma without darkening; remove the garlic before it browns, so the oil will remain aromatic but free of bitter notes.

Add the Arborio rice to the shallow pan and toast it, stirring, until the grains are well coated with oil and slightly translucent on the surface. The toasting should develop a delicate, dry aroma, without over-coloring the rice.

Pour the Vernaccia of Oristano on toasted rice and raise the heat. Let the alcohol evaporate over high heat, stirring, until the liquid is almost completely absorbed and the aroma of the wine is no longer pungent.

Gradually add the hot fish stock, a ladle at a time, stirring constantly. Wait until the rice has absorbed most of the liquid before adding more; continue stirring until the grains are cooked and the base appears creamy, then season with salt to taste.

Turn off the heat and add plenty bottarga Of gray mullet grated. Mix carefully to distribute it throughout the risotto and obtain a creamy, uniform consistency; bottarga It must blend without being subjected to further direct cooking.

Distribute the risotto on the plates and garnish with a little chopped parsley and some thin slices of bottargaServe it immediately, when the preparation is still soft and creamy and the aroma of the bottarga is fully perceptible.