This exquisite caviar risotto is a gourmet delight that will elevate any special occasion. The creaminess of the arborio rice combines perfectly with the delicate, salty flavour of the caviar, creating an unforgettable culinary experience.
Ingredients (for 4 people)
- 300 grams of arborio or carnaroli rice
- 2 cloves of garlic
- 625 ml of chicken or vegetable broth
- 1.5 liters of water
- 1 small onion, finely chopped
- 60 ml of dry white wine or cava
- 90 grams of butter
- 75 grams of grated Parmesan cheese
- 2 tablespoons of olive oil
- 40 grams of caviar (choice of trout roe, sturgeon caviar or salmon roe or lumpfish roe )
- Salt to taste
- Chopped chives to decorate
Preparation
1. In a saucepan, heat the broth and water and keep it at a simmer.
2. Finely chop the onion and garlic. In a deep pot, heat the olive oil with 15g of butter over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 5 minutes.
3. Add the rice and fry over medium heat for a couple of minutes until the grains become slightly transparent. Stir constantly to prevent them from sticking together.
4. Pour in the white wine and cook, stirring constantly, until the liquid has been almost completely absorbed.
5. Begin adding the hot broth, one ladle at a time, stirring constantly. Wait for each ladle of broth to be absorbed before adding the next. This process will take about 17-20 minutes.
6. Check the rice after 17 minutes. It may take up to 20 or 22 minutes to cook. Test it several times; it should be cooked and “al dente.” Buttering it will finish cooking.
7. Before buttering the risotto, the rice should have a light texture, otherwise it will become a block. Add one or two tablespoons of broth if necessary.
Remove the pan from the heat. Add the remaining butter and grated Parmesan cheese, stirring gently to incorporate.
7. Taste and adjust the salt. Let the risotto rest covered for 2-3 minutes.
8. Serve the risotto on individual plates and carefully place a teaspoon (10g) of caviar in the centre of each plate.
9. Garnish with chopped chives and serve immediately.
Grades
- For an extra touch of luxury, you can add a spoonful of crème fraîche to the risotto just before serving.
- The type of caviar you choose will significantly affect the final taste of the dish. Trout and salmon roe offer a milder flavour, while sturgeon caviar provides a richer, more luxurious taste. Lumpfish roe is a cheaper but equally delicious option.
- Remember that caviar is sensitive to heat, so it should be added just before serving to preserve its texture and flavor.
This caviar risotto is a true culinary gem that combines the creaminess of Italian risotto with the refined flavour of caviar. It is perfect for special occasions or when you want to impress your guests with an elegant and sophisticated dish.
History of Risotto with Caviar
Risotto with caviar is a dish that reflects the richness of gastronomy, fusing culinary traditions with high-quality ingredients. Its history is intertwined with the evolution of Italian cuisine and the appreciation of caviar as a gourmet luxury.
Origin of the Dish
Risotto has its roots in the northern regions of Italy, especially Lombardy and Piedmont, where rice is a typical crop. The 18th and 19th centuries mark the rise of this dish, which became popular in Italian cuisine thanks to the adaptation of recipes that incorporated broths and fats, turning rice into a creamy and comforting food.
The inclusion of caviar in risotto is attributed to the influence of Mediterranean haute cuisine, where the fusion of flavours and textures became a distinctive feature. It is believed that the first records of this dish date back to the beginning of the 20th century, when caviar began to gain prestige in European gastronomy, especially in France and Italy.
Evolution in Contemporary Cuisine
Over time, the use of caviar in risotto recipes has evolved. From European nobility to contemporary gastronomy, this dish has transcended borders, becoming a symbol of luxury and sophistication.
In the 1980s and 1990s, chefs began to experiment with fresh ingredients and more refined preparations, which elevated caviar risotto to a new status. The use of different types of caviar has also influenced the perception of the dish, leading to a diversification of flavours and presentations.
Today, caviar risotto is not only found in high-end restaurants, but is also included in special event menus and celebrations. The combination of creamy rice with the salty and delicate touch of caviar remains one of the most appreciated gastronomic experiences in haute cuisine.
