Butternut Carnaroli Risotto with Seafood Tartare

Let's prepare it!

Heat the broth in a saucepan and keep it warm.
In a large saucepan, add butternut, edamame and fava bean on low heat.
Add the rice base and cook, stirring frequently until it is lightly toasted, around 2 min. 
Add enough broth to cover the rice by 2cm and cook, stirring frequently to make sure the rice doesn't stick to the bottom.
As the rice absorbs the broth, add more, 60 gr at a time.
Once the rice has absorbed almost all the broth and the grains are al dente, about 6 min total cooking time, remove the pot from the heat.
Add the remaining extra virgin oil, butternut cream and stir vigorously until the risotto is creamy. 
Season the mixture with salt and pepper as needed and serve immediately on a warm plate.
Finalize with seafood tartare, extra virgin olive oil and capers powder.

Ingredients to prepare

Seafood tartare base for 6 pax
- Tuna maguro (diced) 80gr
- Salmon (diced) 80gr
- Calamari sous vide (recipe on the side) (diced) 80gr
- Mussles (poached) 80gr
- Clams (fresh) 80gr
- Lemon dressing) 120gr
- Salt 10gr
- White pepper 15gr
- Lemon skin (grated) 20gr

Carnaroli risotto for 2 pax
- Aquarello rice base (recipe on the side) 120gr
- Extra virgin olive oil 35gr
- White wine dry 5gr
- Clams stock 250gr
- Butternut (cream) 80gr
- Salt 10gr
- White pepper 15gr
- Butternut (diced) 20gr
- Edamame (diced) 20gr
- Fava bean (diced) 20gr

Finalize dish
- Carnaroli risotto 250gr
- Seafood tartare 60gr
- Capers powder (finely grated) 60gr
- Micro herbs (sliced) 5gr