<\/p>\n
Ingredients for 4 persons<\/strong><\/p>\n 240g of Carnaroli rice <\/p>\n Preparation<\/strong><\/p>\n Toast the rice. When the roasting is finished, start adding boiling broth. Follow the cooking carefully, tasting it many times to season with salt. Finally add the butter and stir over the heat off.<\/p>\n Dish composition<\/strong><\/p>\n Place the rice in the center of the plate and garnish it with the previously cut and seared fish. Garnish with parsley and marinated onion fillets.<\/p>\n by chef Martina Caruso<\/em><\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients for 4 persons 240g of Carnaroli rice 300ml of fish broth 1 lobster (steamed) 1 octopus (vacuum-packed at low temperature at 95\u00b0 C for 1.5h) mussels and clams (steamed) pulp of sea urchins extra virgin olive oil 50g onion (marinated with tomato vinegar) 40g of Parmigiano Reggiano 30g of butter salt fried and…<\/p>\n","protected":false},"author":1,"featured_media":1288,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"class_list":["post-1515","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-first-dishes"],"yoast_head":"\n
\n300ml of fish broth
\n1 lobster (steamed)
\n1 octopus (vacuum-packed at low temperature at 95\u00b0 C for 1.5h)
\nmussels and clams (steamed)
\npulp of sea urchins
\nextra virgin olive oil
\n50g onion (marinated with tomato vinegar)
\n40g of Parmigiano Reggiano
\n30g of butter
\nsalt
\nfried and chopped parsley<\/p>\n