ricettediboccadirosa

250 g Carnaroli rice, 1 sprig of mint, 4 threads dibranzino of 100 grams each, 100 g of pine nuts, 250 g of clams, 1 / 2 glass of dry wine dealer, 1 small onion , 1 yolk, 100 ml fish stock, thyme, 1 sprig of parsley, 8 asparagus, salt, pepper, ...extra virgin olive oil ..., 20 g butter, 30 g gl farina.Lavate asparagus, clean and keep aside. Rinse the clams, place them in a pan, raise the heat, moisten with the wine, cover and let them open. Peel and keep them aside with the cooking liquid. Chop the onion and let cook with a little oil in a frying pan. Add the rice and toast, and then slowly add the water clams filtered and stretch it with boiling water. Meanwhile, brush with egg yolk slightly beaten a side of the fillets of sea bass, mixed with flour to which you have the pine nuts. Heat a little oil in a pan and add ilpesce frggete until pine nuts are golden. Flavored comics with thio and cook until it reduces to 1 / 3 then We add the butter and blend. When the risotto is ready, add the chopped mint and parsley, season with salt and pepper, add the clams and stir in a small amount of mixture to the butter and thyme. Serve the risotto into serving dishes are placed on it a slice of sea bass and asparagus blanched quickly. Have around the butter, thyme and decorated with a few leaves of other menta.MostraMostra altro