Ingredients (x2)
- 160 g Carnaroli Rice Riso Scotti
- 1 leek (or shallot)
- 50 ml white wine
- 40 g Italian extra-virgin olive oil
- Salt and pepper to taste
- 200 g salted cod
- 2 liters water
- 1 garlic clove
- 1 bay leaf
- 50 g green olives
- Fried egg with soft yolk
- Lemon zest
Preparation:
Cook the baccalà in water with the garlic clove and bay leaf.
After 10 minutes, drain it and let it cool.
Remove any bones and keep the cooking water (you will use it for the risotto).
Toast the Scotti Carnaroli Rice in a saucepan with extra-virgin olive oil and sliced leek.
Deglaze with white wine and let it evaporate completely.
Add the hot broth gradually (the water used to cook the baccalà), stirring continuously.
After 10 minutes, add the cooked baccalà, break it into flakes, and combine it with the risotto.
Continue cooking for another 6–8 minutes, then turn off the heat and cream the risotto with extra-virgin olive oil and roughly chopped black olives. Serve the risotto in a copper serving pot (as for a family-style meal).
Place two fried eggs with soft yolk on top.
Sprinkle with fresh parsley leaves.
For the final touch: drizzle extra-virgin olive oil and add a pinch of fleur de sel on the egg yolk.
Finish with freshly ground black pepper and lemon zest.
