{"id":3230,"date":"2023-07-25T09:53:19","date_gmt":"2023-07-25T07:53:19","guid":{"rendered":"https:\/\/new.ciaogusto.com\/?p=3230"},"modified":"2024-06-20T11:57:18","modified_gmt":"2024-06-20T09:57:18","slug":"black-rice-with-river-crayfish","status":"publish","type":"post","link":"https:\/\/new.ciaogusto.com\/index.php\/2023\/07\/25\/black-rice-with-river-crayfish\/","title":{"rendered":"BLACK RICE WITH RIVER CRAYFISH"},"content":{"rendered":"

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    Preparation time – 30 min<\/p>\n<\/div><\/li>

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    Cooking time – 25 min<\/div><\/li>
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    Difficulty – medium<\/p>\n<\/div><\/li>

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    Servings – serves 4<\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>

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      INGREDIENTS<\/strong><\/p>\n<\/div><\/li>

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      • 240 g Riso Gallo Venere rice<\/span><\/li>\n
      • 44 large river crayfish<\/li>\n
      • 1 shallot, finely chopped<\/li>\n
      • 1 garlic clove, finely chopped (or Cannamela’s)<\/span><\/li>\n
      • 120 g Filippo Berio extra virgin olive oil<\/span><\/li>\n
      • 100 g butter<\/li>\n
      • 60 g Parmareggio Parmigiano Reggiano, grated<\/span><\/li>\n
      • 1 bunch water cress<\/li>\n
      • 1 carrot<\/li>\n
      • 1 small onion<\/li>\n
      • 1 celery stick<\/li>\n
      • 15 g Cirio tomato concentrate<\/span><\/li>\n
      • 20 g fresh cream (or Parmalat long life cream)<\/span><\/li>\n
      • 100 ml aromatic white wine<\/li>\n
      • >> Our wine picks:<\/li>\n
      • Chardonnay Poggio alle Fate Toscana IGT<\/span><\/li>\n
      • OR: Soave DOC<\/span><\/li>\n<\/ul>\n<\/div><\/li><\/ul><\/div><\/div>
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          METHOD<\/strong><\/p>\n<\/div><\/li>

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          1. Immerse the crayfish in a large pan of boiling salted water for 1 minute. Drain and cool in water and ice.<\/li>\n
          2. Shell and keep the tail meat, removing the intestinal vein.<\/li>\n
          3. Make 4 ravioli out of fresh pasta mixture and fill each one with 3 lightly seasoned crayfish tails.<\/li>\n
          4. Heat 60 g oil and fry the onion, carrot and celery until golden, add the prawn shells and continue to brown.<\/li>\n
          5. Pour over the wine and evaporate off.<\/li>\n
          6. Add about 1 litre of the crayfish cooking water and cook without lid until the liquid is reduced to 250 ml.<\/li>\n
          7. Pass through a sieve, pressing well and add the tomato concentrate and cream. Adjust seasoning and reduce a little further.<\/li>\n
          8. Heat the rest of the oil in a heavy-based pan and brown the shallot and garlic.<\/li>\n
          9. Add the rice, stirring until it is well coated and slightly starting to change colour.<\/li>\n
          10. Continue cooking by adding the boiling hot crayfish cooking water a little at a time.<\/li>\n
          11. When the risotto is ready, remove from the heat and beat to a creamy consistency with the butter, cheese and chopped crayfish tails (keep 8 aside for decoration), then adjust seasoning.<\/li>\n
          12. Meanwhile you should have cooked the ravioli in boiling salted water. Drain and place in the crayfish liqueur.<\/li>\n
          13. Serve the risotto in individual dishes garnished with a ravioli, 2 crayfish and a cress sprig on top.<\/li>\n
          14. Drizzle the crayfish liqueur around the risotto and serve piping hot.<\/li>\n<\/ol>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>
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              Chef’s tip<\/h3>\n

              If you want to make this recipe a little lighter, simply don’t add the butter.<\/p>\n

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                Serving suggestion<\/h3>\n

                Great with a nice leafy salad and\/or a vegetable side-dish.<\/p>\n

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                  Wine selection<\/h3>\n

                  Chardonnay Poggio alle Fate Toscana IGT,\u00a0Soave DOC\u00a0or another dry white wine of your choice. Sparkling white wine is a good pairing too.<\/p>\n

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                    Dish history<\/h3>\n

                    Native to China, black rice is now cultivated in Italy, in Pianura Padana too. Chinese emperors used to value it because of its\u00a0nutritional<\/strong>\u00a0and\u00a0aphrodisiac<\/strong>\u00a0properties<\/strong>\u00a0– this variety was therefore called ‘the forbidden rice’. Rich in fibre and phosphorous, as well as in calcium, iron, zinc and selenium, the black rice releases a delicate, aromatic perfume, something between sandalwood and freshly baked bread. Enjoy this\u00a0original recipe<\/strong>, in which these tiny scented rice grains have a close encounter with crayfish, parmesan and a delicious ‘liqueur’!<\/p>\n

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