RISOTTO WITH BOTTARGA

Preparation Method :

• Fry onion very gently in the olive oil until soft but not browned. Add the rice and toast thoroughly in the hot oil until it is crackling hot.
• Add white wine and stir for a minute, to allow the alcohol to evaporate.
• Then add 3 ladlefuls of stock and stir until the rice has absorbed most of the liquid, then add more stock and continue to cook.
• Add about 2, ladlefuls of stock at a time and always wait for the stock to be absorbed before adding more.
• After 20 minutes, the rice should be tender but firm to the bite. Take the pot off the heat and stir in the parsley and adjust the seasoning.
• Add the lemon juice and zest, another ladleful of stock and cover.
• Leave to rest for 5 minutes, then stir again and transfer onto a warmed serving dish.
• Sprinkle with the grated Bottarga and drizzle lightly with the olive oil to serve.