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INGREDIENTI:
• Riso
• 250 g riso Arborio
• 50 g piselli
• 50 g fagiolini
• 0,7 dl olio extra vergine di oliva
• 0,3 dl aceto bianco
• 2 cipollotti freschi
• 2 coste sedano
• 4 rapanelli
• 1 carota
• 1 ciuffo prezzemolo
• quanto basta sale e pepe
• Maionese
• 2 uova
• 3 dl olio extra vergine di oliva
• 0,1 dl aceto bianco
• ½ limone
• quanto basta sale e pepe
• Gamberi
• 16 gamberi sgusciati
• 1 g pepe in grani
• 1 l acqua
• 1 ciuffo prezzemolo
• 1 foglia alloro
• 1 gambo sedano
• quanto basta sale
Gallery_Title_recipe_14569
Per la preparazione del riso: in abbondante acqua salata lessare 250 g di riso Arborio. A cottura ultimata scolare il riso e raffreddarlo sotto un getto di acqua fredda. Mondare 50 g di fagiolini e cuocerli in acqua salata mantenendo la cottura al dente, scolarli e raffreddarli in acqua fredda. Nella stessa acqua di cottura cuocere 50 g di piselli, scolarli e raffreddarli. Tagliare i fagiolini cotti a pezzettini piccoli. Sbucciare 2 coste di sedano e 1 carota, 4 rapanelli e 2 cipollotti freschi e tagliare il tutto a quadrettini piccoli. Tritare 1 ciuffo di prezzemolo. Condire il riso raffreddato con 0,7 dl di olio extra vergine di oliva, il trito di prezzemolo, 0,3 dl di aceto bianco ed insaporire con sale, pepe e le verdure preparate in precedenza. Nel frattempo ungere leggermente una tortiera a ciambella, farcirla con il riso e pressare bene. Conservare. Per la preparazione della maionese: in una bacinella rompere 2 uova tenute precedentemente a temperatura ambiente, unire il succo di ½ limone, insaporire con sale e pepe e versare a filo 3 dl di olio extra vergine di oliva. Al termine unire 0,1 dl di aceto bianco. Conservare la maionese al fresco. Per la preparazione dei gamberi: cuocere per 3 minuti 16 gamberi sgusciati in una pentola con 1 l di acqua salata unitamente a 1 foglia di alloro, 1 ciuffo di prezzemolo, 1 gambo di sedano e 1 g di pepe in grani. Scolarli, raffreddarli e condirli con la maionese. Sformare l’anello di riso e riempire la cavità centrale con i gamberi.
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