Recipe by Matteo Metullio: Smoked Wasabi Risotto with Trout Tartare, Puccia Bread, and Beet Foam

Ingredients for 4 servings

For the Risotto

250 gr. Carnaroli rice
750 gr. smoked broth
25 gr. wasabi paste
50 gr. cold Normandy butter
50 gr. Parmigiano Reggiano

For the Trout

2 fillets of salmon trout
400 gr. salt
200 gr. sugar
50 gr. brown sugar
Various aromatics

For the Beet Foam

500 gr. beet juice (centrifuged)
2 gr. kappa gelatin

Method

For the Trout

Fillet the trout and marinate it with the remaining ingredients for about 24 hours. Once marinated, debone and cut it into small, evenly sized cubes. Separately, crumble the Puccia bread, which is typical of Alto Adige.

For the Beet Foam

Centrifuge the beet to extract the juice and incorporate it with the kappa gelatin.

Fot the Risotto

Toast the rice with some white wine. Cook it using the smoked broth. Once the rice is cooked, stir in butter, Parmigiano Reggiano, a drizzle of extra virgin olive oil, and wasabi paste.