Risotto with marlin, dill and saffron

chef

Leonardo Pellacani

Gluten-free

Gluten-free

Serve 1

In a pan , with a tablespoon of olive oil, sweat the onions then add the rice and toast  it for a minute, then add the white wine and let evaporate. Start to add a ladle at a time of  the previously prepared fish stock. When the risotto is almost cooked, add the diced marlin, the diced dill and a little saffron powder. Turn off the heat and stir in some extra virgin olive oil. Place the pastry rings in the center of the plate and pour the risotto. Garnish with chives.

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