The original recipe of Masterchef Carlo Cracco: Risotto with squid ink and sea urchins (cit.)

#carlocracco

Ingredients for 4 people:
240 g Riso Gran Riserva Gallo
1,5 l water 
20 g squid ink dried 
40 g sea urchin 
20 g rice flour 
40 g Olive oil EVO 
10 g butter 
10 g white wine 
4 g cocoa gruè 
 
Preparation:
Toast the rice with the butter for 3 minutes; spill with white wine and let it evaporate; spill with hot water and cook for 12 minutes. At the end of the cook, add rice flour, dilut in short water, mix taking care. The rice must be very soft. Put the rice on a platter. Lay down the sea urchin strewn on the rice. Helping with a strainer, add on the rice the squid ink dried obteined dry the squid ink in the oven for a night and lately pulverizing in the mixer. 
Serve the platter, ending with a drop of olive oil EVO. 

 

... And if you serve the better risotto with squid ink and sea urchins of the MasterChef Carlo Cracco in a beautiful platter of www.ceramicavietrese.it you'll see that it will be more better!!!