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Per il riso al salto:
Con l’aiuto di un coppapasta in metallo formare un timballo con il risotto (meglio se un avanzo del giorno prima), alto 2-3 cm. In una padella antiaderente sciogliere il burro e mettere lo stampo di metallo con il riso.
Far rosolare da entrambi i lati fino a ottenere una crosta dorata, a questo punto aggiungere un pizzico di pepe. Togliere dallo stampo per servire.
Per la trota marinata:
Marinare il filetto di trota salmonata con sale e zucchero, coprire con la pellicola trasparente lasciare marinare in frigorifero per almeno 24 ore. Quindi sciacquare con acqua fredda e asciugare bene con carta assorbente. Tagliare finemente a carpaccio.
In una padella senza l’aggiunta di grassi tostare i pinoli.
In un piatto mettere il riso al salto, adagiarvi sopra il carpaccio di trota, guarnire con le foglie di rucola e i pinoli tostati.
Condire il tutto con lo yogurt naturale stemperato con acqua minerale e finire con un pizzico di pepe.
Riso al salto con carpaccio di trota marinata, rucola e pinoli
RSI Food 06.07.2020, 21:00
CHEF:
ANDREA BERTARINI SFIDA: menu a base di riso
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