Risotto with squid fricassee and rainbow of stewed vegetables dressed in extra-virgin olive oil from Lake Garda, the “l’Oro di Navelli” saffron stigmas
Courtesy of MD. Claudio Macca and Chef Luca Barbieri
Dott. Claudio Macca
Director of the Departmental of Dietetics and Clinical Nutrition of the Spedali Civili of Brescia, Italy. Member of the Steering Committee of Adi (National Association of Dietetics and Clinical Nutrition). Chairman of the National Scientific Committee of the Linear Metabolic Cuisine
Chef Luca BarbieriChef, teacher and lecturer for special diet programs
- Recipe dose for 4 servings:
- Carnaroli rice: 260 g
- Lugana white wine: 50 g
- Fish broth: 700 g
- Lake Garda extra virgin olive oil: 15 g
- Wild fennel: 1,5 g
- Stigmas of saffron "l’Oro di Navelli": 0,5 g
- Fresh cuttlefish cleaned: 160 g
- Ripe fresh tomatoes: 20 g
- Shallot: 5 g
- Ground white pepper: 0,5 g
- Salt: 0,5 g
- Parsley: 2 g
- Rainbow of vegetables::
- Courgettes: 20 g
- Red and yellow peppers: 20 g
- Carrots: 20 g
- Celery: 10 g
- Vegetable broth: 100 g
Clean the cuttlefishes by removing the heads from the body, empty and wash them in sparkling mineral water.
Drain them perfectly and dab with disposable kitchen paper.
Cut them into small cubes and place them in the refrigerator for at least 30 minutes.
Add the fricassee of squid to a sauté of chopped shallots and extra virgin olive oil in a saucepan.
Add the fresh tomatoes, cover with a lid and cook slowly for about 1.45 hours.
Season with salt and pepper and add some taste and flavor with chopped parsley.
Rainbow of “Verdurelle” (Italian vegetables)
Clean and wash the vegetables; make the same for aromatic herbs.
Cut the first into small thin cubes.
In a saucepan gently heat a thin layer of extra virgin olive oil and add the vegetables, cover them and let them simmer over low heat adding a minimum quantity of vegetable broth.
Put the saffron stigmas in a small cup with a minimum quantity of vegetable broth for at least 45 minutes.
Toast the rice in a saucepan with a drizzle of extra virgin olive oil.
Sprinkle with the salty fish broth slightly and continue cooking, always pouring a little amount of it.
When the cooking degree is “al dente” remove the saucepan from the heat.
Season the stewed vegetables with the Lake Garda oil and add the saffron stigmas with the broth.
Cover the saucepan and allow to stand for 2 minutes.
Pour the risotto in the center of the plate and form a small recess in the center of the same using a spoon.
Pour the squid fricassee and garnish with sprigs of wild fennel.