INGREDIENTS:
- 10oz Riso Carnaroli
- 1 around the vegetable stock
- 4oz zucchini
- 1lb of mussels
- 2oz Bottarga Muggine
- 2 cloves of garlic
- 2oz chopped onion
- 1 / 2 cup dry white wine
- 1oz pine nuts
- 1oz of basil
- 2 sprigs of parsley
- extra virgin olive oil
- salt
- pepper
PREPARATION:
Cook the zucchini in salted water, divide it in half, remove the central part of the green and blend with a clove of garlic, pine nuts and basil. Pour a little oil to wire until creamy not too dense. Unsalted.
Clean the mussels and wash them thoroughly. Heat in a pan with two tablespoons of oil remaining clove of garlic (without peel) and a tablespoon of chopped parsley. Add mussels, cover and cook over high heat for about 3 minutes, until mussels are open. Pepper, remove the mussels from the shells (keep some whole for garnish), then strain the cooking water. Let the onion in a pan with five or six tablespoons of oil. Add the rice and toast for a couple of minutes, stirring with a wooden spoon. Sprinkle with white wine, let evaporate, and pour a ladle of hot broth. Continue cooking alternating two ladles of broth with a spoonful of pesto.
When almost cooked add the cooking water of the mussels and the mussels. Withdrawn from heat and stir in two thirds of the grated Bottarga mullet. Serve garnished with whole mussels, the roe was cut in thin slices and, at will, with tomatoes and arugula
