Risotto with raw brook trout roe

for 4 people
    • 400 gr Terreamano Carnaroli rice*
    • 1.5 – 2 lt mineral or filtered water
    • Extra virgin olive oil
    • Sea salt
    • Dried edible flowers*
    • Brook trout Roe*

The Terreamano Carnaroli rice is planted in rice paddies in Piedmont’s lowlands and harvested by hand, as per tradition, without the use of herbicides or chemical fertilizers. Carnaroli rice is the Italian rice par excellence. It is versatile and perfect for making risotto, rice pilaf, or simply boiled.

Igiea’s rice is 100% natural, aromatic, flavourful, and rich in starches, which makes it perfect for risotto dishes as it releases a natural creaminess. We advise you to toast the rice only in extra virgin olive oil, then add slightly salted water and cook for 18-20 minutes. To enrich this dish, we advice to add simple and delicate flavours, such as cheeses, vegetables, almost-raw sea mollusks, or the brook trout roe and wildflowers from Box 06.


For risotto novices, here is a simple recipe that works best with high quality rice.

Bring the water to a boil and add a teaspoon of salt, then lower the heat. Meanwhile, heat 6 tablespoons of extra virgin olive oil in a pan over high heat, add the rice, and toast by continually stirring with a wooden spoon; ¾ of the rice grains will become almost translucent and will give off their aromatic smell. Lower the heat and start to add the boiling salted water, a little bit at a time, and keep on stirring. Cook the rice for 18-20 minutes (according to taste) until the rice releases its creamy starches. Add salt to taste, remove from the heat, and add another 4 tablespoons of extra virgin olive oil. Stir well to help release more starches for a creamier consistency. Recommended serving: with raw brook trout roe and crumbled wildflower petals.

* Products included in Box 06 Waters