Basil Risotto with Smoked Ricotta,Sea Bream, Lemon & Almonds
Recipe by Chef Danilo Cortellini • Adapted & translated for Academy of Supreme Taste
Ingridients
- 360 g Riso Gallo Arborio
- 1 medium sea bream (or 2 fillets)
- 60 g fresh basil leaves
- 1 lemon (zest only)
- 250 g ricotta
- 20 g butter
- 1 small onion
- 50 ml dry white wine
- 40 g grated Grana Padano
- 120 ml extra‑virgin olive oil
- 20 g blanched almonds
- Salt & freshly‑ground pepper
Preparation
- Smoked Ricotta (Day Before)
Pat the ricotta dry and season lightly with salt & pepper. Place in a deep tray. Ignite a bay leaf or rosemary sprig beside it; once smoking, extinguish and immediately cover the tray with foil for 30 minutes. Uncover, then refrigerate overnight to mellow the aroma. - Basil Sauce
Blanch the basil leaves for 15 seconds in boiling water, then chill in ice water. Drain well and blend with 40 g grated Grana Padano, 50 ml olive oil, a splash of water, salt and pepper until smooth. If the sauce feels thin, blend in a few almonds for body. Reserve. - Almonds
Blanch whole almonds for 2 minutes, peel while warm, then slice into flakes. Set aside. - Fish & Stock
Fillet the sea bream, reserving the backbone and head. Simmer these with onion trimmings, lemon zest and herbs in just‑enough water to cover for 30 minutes, creating a light stock. Skin and pin‑bone the fillets, pat dry and slice thinly into carpaccio. Arrange on serving plates, drizzle with oil and zest; keep aside. - Risotto
Sweat finely‑chopped onion in 1 tbsp olive oil with a pinch of salt over low heat (~10 min) until translucent. In a separate wide pan, toast the Arborio rice dry with a pinch of salt (4 min). Deglaze with white wine; once evaporated, begin adding hot fish stock a ladle at a time, stirring gently. After incorporating the sweated onion, cook for a total of 16 min. In the last 2 min, fold in the basil sauce. Off the heat, stir in butter and remaining olive oil vigorously for a creamy finish (mantecatura). Season to taste. - Plating
Warm the plates with the carpaccio in a 150 °C oven for 1–2 min. Spoon the hot risotto over the fish. Top with a quenelle of smoked ricotta, lemon zest, almond flakes and small basil leaves. Serve immediately.