Garden risotto di mare

GARDEN RISOTTO 02514 and sea ingredients for four people 300 g Carnaroli rice, 400 g of moscardini smaller, 1/2 Lt.

broth (prepared by boiling 1 courgette, 1 potato, 1 onion, 1 stick of celery, 1 bunch of herbs, 2 Bay leaves, 1/2 fennel, the bones and the head of the Scorpion fish), 90 g of extra virgin olive oil 300 g cabbage, 2zucchine Cap (green part only), cut into cubes, 2carote cut into cubes, chopped 1cipolla powdered sugar, 200 g cherry tomatoes peeled, 4foglie of Basil In a saucepan heat 50 g of oil, add the onion, thin sliced cabbage, Zucchini and carrots.

Dried vegetables and add the rice.

Add the boiling stock (which will have been previously filtered) and bring slowly to cooking.

Meanwhile, in a skillet cook with 20 g of oil, the tomatoes crushing them with a fork, add the baby octopus, salted and peppered.

Add the Basil and Cook, with the lid, for 3 minutes.

When the risotto is al dente add salt and pepper, add the Scorpion fish and vinegar with a little oil.

Suggested wine: 2001 Mario del Collio Tocai Schioppetto or: Meursault Clos de la Barre 1999 Domaine COMTES LAFON France