Recipes
Tsarina risotto!
If you are looking for a perfect first course for special occasions, risotto alla zarina, prepared with salmon, cream and lumpfish roe, is the right recipe.
Tsarina risotto was prepared for the first time to celebrate the visit to Italy of the Tsarina of Russia, Maria Alexandrovna. It contains all those ingredients that, in the collective imagination, represent Soviet cuisine: smoked salmon, cream, vodka and lumpfish roe . A recipe perhaps a little stereotyped therefore, very popular in the 80s which however can be dusted off for some particular occasion.
For example, Tsarina rice is perfect for the most special occasions , such as Christmas dinners, but also to satisfy the palates of the most demanding guests. The white risotto alla zarina is refined, tasty and well creamed . After all, it couldn't be any different with cream. Ready to discover all the steps to prepare it?
Ingredients
For the risotto
- Carnaroli rice – 320 g
- Smoked salmon – 200 g
- Shallot – 1
- Vodka – 50 ml
- Vegetable broth – 1.5 l
- Cooking cream – 100 ml
- Lumpfish roe – 80 g
- Extra virgin olive oil – 3 tablespoons
- Salt – to taste
Preparation
How to prepare the risotto alla zarina recipe
First, finely chop the shallot and brown it in a pan with oil and a pinch of salt . Once tender and transparent, add the rice and toast it for a few minutes over a high heat.
Pour in the vodka and when you no longer smell the alcohol rising from the pan, cover flush with the boiling broth .
For a perfectly cooked risotto, in fact, it is very important that the broth is always added little at a time, so as to cover it just thinly, and that it is always boiling so as not to block the cooking. The risotto will be ready after approximately 16-18 minutes , depending on the variety of rice used. We recommend the classic Carnaroli.
Off the heat, add the salmon cut into strips, the cream and a teaspoon of lumpfish roe . Mix well and add salt only at this time: the salmon and eggs are very tasty. Serve immediately, decorating with more lumpfish roe.
Our version with lumpfish roe is certainly cheaper but if you really want to pamper yourself then opt for black caviar. Furthermore, if you liked this recipe, you will surely appreciate our courgette and salmon risotto , simpler but still suitable for all occasions.
Conservation
We will never tire of telling you that risotto should be eaten freshly made , creamy and fresh and this is certainly no exception. If you have any leftovers, leave it in the fridge for a maximum of 1 day and heat it in a pan over a low heat, adding a little butter or milk to make it creamy again.
Read also
Salmon risotto
Riproduzione riservata © - WT