Venus' Pyramid Risotto with crayfish & baby squid

Method

1. Marinate the peeled ginger in an emulsion of lemon juice, 30 g oil, soy sauce and cuttlefish ink.
2. Blitz in a blender to obtain a decorative sauce.
3. Heat 40 g oil in a saucepan, gently fry the shallot and then add the Venere rice, stirring to coat.
4. Cook the risotto by adding the boiling hot stock a little at a time and keeping on stirring.
5. Meanwhile butterfly the crayfish and remove the black vein.
6. Pour the remaining oil into a saucepan and quickly sear the crayfish tails and small squids on one side only without any seasoning. Turn off the heat, set aside and keep warm.
7. Finish cooking the risotto and season to taste.
8. Line 4 pyramid-shaped moulds, lined with cling film, and fill with the risotto, pressing down firmly.
9. Turn each one upside down in the middle of a plate and arrange the crayfish tails and small squids all around it.
10. Drizzle with the previously prepared sauce, then serve.

Chef's tip

You lend your dish add a touch of green by adding finely chopped fresh parsley to it!

Serving suggestion

Serve with vegetable side-dishes, salads or fish based main courses.

Wine selection

Sauvignon blanc, Chardonnay, Gewürztraminer or Riesling.

Family tip

You can soak the Venere rice for a few hours to ensure a shorter cooking time.

Dish history

The Venere rice is a highly aromatic variety, rich in mineral salts, magnesium, phosphorous and selenium. In this recipe, the delicate taste of crayfish and squids, as well as the tartness of the sauce, perfectly highlight the nutty taste of this cereal, creating a dish of well-balanced flavours.