| Recipe from the Black Countess of Rice with Telline and Pumpkin Flowers Ingredients1 kg of large tellinesale12 pumpkin flowers6 tablespoons of extra virgin olive oil2 shallots320 g of tree rice1/2 glass of white wine8 or ml of fish broth8 leaves of white basilicopepe Preparation Wash the telline several times under running water, then put them to purge for a couple of hours in a large bowl filled with water and a handful of coarse salt; and then wash them again under running water. Cook the tellinas over a high flame in a large pan with the lid on. When they're open, take them out of the fire and shell them. Filter the liquid they released through a garzina resting in a sieve. Clean the pumpkin flowers, cut them into pieces and sauté them in a saucepan with a drizzle of oil, then take them out and keep them aside. In the same saucepan, wilt the chopped shallots with the remaining oil, add the rice and toast it for a couple of minutes. Add the wine, then cover it flush with hot broth and the filtered liquid from the tellinas and cook for 8 minutes. After this time, add the shelled tellinas and the rest of the broth and continue cooking. Remove the risotto from the heat while it is still in the water and add the pumpkin flowers kept aside, the chopped basil leaves and a pinch of white pepper. |
