04 – Oyster grey risotto

Oyster grey risotto

Ingredients:

  •  Shelled oysters with their water: n. 8
  • Shallot: 40 g
  • Butter: 130 g
  • Carnaroli rice: 300 g
  • White wine: 30 g
  • 1 pinch of salt
  • Shellfish broth: 500 g
  • Sepia: 2 g
  • Cream: 20 g

Method:

STEP TOOL INGREDIENT SPEED TIME TEMP.
 1 Blades Shelled oysters with their water n.8 10 20 sec /
Remove the purée from the bowl and set in the fridge
2 Blades Shallot 40 g 10 20 sec /
3 Blades Butter 100 g 1 5 min 100
4 Blades
+
Mixing paddles
Carnaroli rice 300 g 1
PULSE
10 min 105
5 Blades
+
Mixing paddles
White wine 30 g
1 pinch of salt
Shellfish broth through the lid’s hole 500g
1
PULSE
15 min 105
6 Blades
+
Mixing paddles
Oyster purée set aside
Sepia 2 g
Butter 30 g
Cream 20 g
1
PULSE
1 min /
Serve in deep plates.
Put a shelled oyster in the middle of each plate.
Decorate with parsley.

 

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