Risotto Al Nero Di Seppia Con Frutti di Mare by Chef Dario Busnelli
by CWA
@ 19 Aug 2019
Chef Dario Busnelli, who is here in Singapore for a guest stint at Royal Plaza On Scotts till 25 Aug 2019, has shared with us an exclusive recipe!
RISOTTO AL NERO DI SEPPIA CON FRUTTI DI MARE
Chef Dario Busnelli
8g extra virgin olive oil, divided
3g garlic, whole
1g thyme
20g black rope mussels, cleaned and dried
30g Manila clams, cleaned and dried
30g tiger prawns, cleaned and dried
30g baby squid, cleaned and dried
10g cherry tomato, halved
5g shallot
70g aged carnaroli rice
10g white wine
5g squid ink
500g crustacean stock
Extra virgin olive oil, lemon juice, basil, parsley and mascarpone cheese, for seasoning
Cherry tomatoes, for garnishing
- Heat 5g of extra virgin olive oil, garlic and thyme in a pan over medium heat and sear the cleaned and dried black rope mussels, Manila clams, tiger prawns and baby squid. Add the halved cherry tomatoes and set aside.
- Heat the remaining 3g of extra virgin olive oil and shallots in a sauté pan over medium heat and add aged carnaroli rice to the pan. Toss until the aged carnaroli rice is well coated and deglaze with white wine. Stir until the white wine is fully absorbed. Add squid ink and continue stirring until the aged carnaroli rice mixture is homogenous. Add a ladle of crustacean stock to the aged carnaroli rice mixture and stir well. Repeat until all the crustacean stock is used and the squid ink risotto is al dente. This should take 10 to 15 minutes. Season to taste with extra virgin olive oil, lemon juice, basil and parsley, mascarpone cheese. Garnish with cherry tomatoes and serve immediately.
Serves 1
Be sure to catch Chef Busnelli at Carousel, Royal Plaza on Scotts from 12th August to 25th August 2019!
25 Scotts Road, Singapore 228220
Tel: (65) 62193780
About Chef Busnelli:
Spending most of his growing up years in a small town in Lombardy, Northern Italy, Chef Dario’s culinary journey was inspired by the local specialties prepared by his grandmother and the variety of traditional cuisine in Italy’s many regions. The 42-year-old honed his skills at renowned Michelin star restaurants such as the one-Michelin-starred Pierrino Penati in Lecco, three-Michelin-starred Da Vittorio in Bergamo where he trained under the tutelage of the famed Cerea brothers, the now-defunct one-Michelin-starred Allegro in Prague, and one-Michelin-starred Il Palagio in Florence.
Chef Dario’s experiences saw him venture into the world of traditional haute cuisine, work with fresh seasonal produce and fall in love with eco-gastronomy. Today, passion, simplicity and tradition are what best describes his cuisine.
For Chef Dario, his attitude towards cooking stems from his heart – “Food is an experience. The care has to extend beyond what is found on the plate to how you welcome each guest, how you treat them, how you say goodbye.”
In the recent years, Chef Dario made his move to Thailand, where he spearheaded the openings of two award-winning Italian restaurants – Attico at Radisson Blu Plaza Bangkok and Allegro at The Dhara Dhevi Chiang Mai.
