To achieve the distinctive creaminess of a Milanese risotto, the risotto has to be stirred continuously until the right amount of starch is released. “You can tell it is ready when the grain is about 90% translucent, with only a white line in the centre of the grain.”
He created this seafood risotto in collaboration with Regent Singapore, A Four Seasons Hotel’s executive chef Angelo Ciccone, incorporating the seafood and citrus that Ciccone’s hometown of Puglia is renowned for. “The combination of lemon and fennel provides a refreshing lift from the creaminess of the fat and starch in the risotto, while still maintaining a comforting mouthfeel,” says Beccalli.
The resulting dish debuted in 2009 and was a hit with diners, becoming one of Basilico’s most popular dishes of all time. In celebration of Basilico’s 10th anniversary, the seafood risotto, along with nine of the restaurant’s other best dishes, will be showcased in its three-course semi-buffet dinner for the month of July.
Indulge in these dishes at Basilico, then try your hand at recreating chef Beccalli’s seafood risotto with this recipe. He suggests pairing it with a glass of dry Pinot Grigio and saving any leftovers for making arancini — simply shape the risotto into balls, cover with breadcrumbs and deep-fry them.
For the fish stock:
150g sea bass bones
300g lobster shell
200g prawn shell
140g ripe tomato
1. Chop all vegetables and place in a pan with the rest of the ingredients.
2. Boil until the stock water is reduced by half.
3. Strain liquid and set aside for use when cooking the risotto.
For the risotto:
250g Carnaroli rice
1,200ml fish stock
20g spring onion
70g extra virgin olive oil
150g asparagus, thinly sliced
160g Queen scallop
160g Tiger prawn
2g fennel seed powder
3g lemon zest
5g squid ink
Salt and pepper to taste
1. In a pot, pour olive oil and onions, then add the rice and toast it for 2 minutes.
2. Add half portion of prosecco and let it evaporate.
3. Once all the wine is evaporated, add stock one ladle at a time and cook for about 12 minutes.
4. Add asparagus to the risotto.
5. Cut all seafood into cubes. In another pan, sauté the seafood with garlic. Add the remainder of prosecco, lemon zest and a pinch of fennel seed powder. Set aside.
6. When the risotto is almost ready, add the seafood and cook for another 3 minutes.
7. Remove the pot from the fire and add the fresh herbs, remainder of the extra virgin olive oil, salt and pepper to taste. To serve, plate with a brush of squid ink and garnish with fresh herbs.