Il riso al quadrato

Ingredients to serve four people

• 400 g of Carnaroli rice
• 150 g of cuttlefish ragù
• 100 g of cleaned and cubed monkfish
• Eight local prawns (mazzancolle nostrane)
• 150 g of cleaned grey mullet (cefalo)
• 100 g of cleaned clams (vongole)
• 500 g of cleaned mussels (cozze)
• One package of Floregano
• One package of Blinq Blossom
• 1 liter of fish broth flavored with bell pepper and saffron
• Extra virgin olive oil

Method

• For this dish, begin by sautéing the cuttlefish ragù with Carnaroli rice in a square pan, allowing the rice to lightly toast and absorb the flavors of the ragù. Gradually add the seasoned fish broth to the pan, ensuring the rice cooks evenly.
• Halfway through the cooking process, incorporate the cubed monkfish, diced local prawns, cleaned clams, mussels, and small pieces of mullet, allowing them to cook with the rice and infuse their flavors.
• As the dish approaches the end of cooking, add whole raw prawns for extra texture and richness.
• Drizzle with extra virgin olive oil and return to the heat for a brief period to crisp the bottom of the rice, enhancing its texture.
• Finally, garnish the completed dish with Floregano and Blinq Blossom flowers, adding aromatic and visual appeal.
• This preparation method ensures a rich blend of seafood flavors complemented by aromatic herbs, presented in a visually appealing way with a satisfying crispy texture.

Recipe: Pier Giorgio Parini