Barley risotto with cuttlefish, cured corvina and a clam and barley-tea broth
The Culinary Institute of America · 7 min video
Timestamp
Ingredients
Method
Techniques
- barley
- cut of fish
- olive oil
- salt
Lay lightly charred cuttlefish, seasoned with olive oil and a little salt, in the bottom of the bowl.
Charred cuttlefish at the base
- wine
- pine nut puree
Make the risotto from barley rather than Italian rice, with a little wine and pine nut puree.
The barley risotto and pine nut puree
- Corbina
Top the risotto with corvina flake and chopped chives.
Cure corvina by burying it in a jar of dried barley, which absorbs the moisture from the fish.
- chopped chai
- clam broth
Make a clam broth with barley tea.
Clam broth made from barley tea, poured at the table