Creamy Risotto with Bottarga

Preparation: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

• 320 g Carnaroli or Arborio rice
  
• 1 litre vegetable stock
• 1 shallot
• 10 cl white wine
• 50 g butter
• 50 g grated Parmesan
• 40 g bottarga
  

1. Sauté the finely chopped shallot in a little butter.
2. Add the rice and toast it for a few minutes until translucent.
3. Deglaze with white wine, then gradually add the stock until fully cooked.
4. Remove from the heat and stir in the butter and Parmesan.
5. Serve immediately with freshly grated bottarga added at the last moment.
   

Here, bottarga replaces the traditional iodised seasoning and brings exceptional length on the palate.