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Rice with Caviar Calvisius

Caviar risotto is not difficult to prepare. Fry the oil, add the rice and stir over medium heat for one minute. Add a glass of white wine and let the wine evaporate and then add some salted broth a little at a time in order to obtain a soft finish that is neither too wet nor too dry. In a separate pan, heat oil and garlic and add cuttlefish and prawns (do not salt them). Cook over medium heat for 6/8 minutes and add to the risotto before it is cooked. When cooked, add a little butter and chopped Italian parsley. Serve and add the caviar. I suggest the Siberian Royal for its creaminess.
1 ounce for two people. To pair with Franciacorta Antica Fratta as wine.

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