Stingray
12 large stingrays (around 1 kg) peeled and only with their tails
Salt and black pepper
Lemon juice from 1 lemon
200 ml of olive oil
2 earth bananas (very ripe)
Herb risotto
2 soup spoons of minced garlic
5 soup spoons of butter
1 cup of chopped onion
240 g of arborio rice
Salt and black pepper
400 ml of white wine
2 liters of hot vegetable broth
120 g of fresh parsley and chives
Stingray
12 large stingrays (around 1 kg) peeled and only with their tails
Salt and black pepper
Lemon juice from 1 lemon
200 ml of olive oil
2 earth bananas (very ripe)
Herb risotto
2 soup spoons of minced garlic
5 soup spoons of butter
1 cup of chopped onion
240 g of arborio rice
Salt and black pepper
400 ml of white wine
2 liters of hot vegetable broth
120 g of fresh parsley and chives
Stingray: season the stingrays with salt, pepper, and lemon juice
Fry them in a pan with some olive oil over high heat (1). Reserve
Slice the bananas thinly along their length and fry them in the remaining olive oil
Then remove excess oil with paper towels
Wrap the bananas around the grilled stingray (2) and reserve
Risotto: caramelize the garlic with half of the butter, then add and cook the onion
Next, add the rice, season with salt and pepper, and cook, stirring, for 1 minute
Add the wine (3) and stir continuously until the liquid evaporates
Add the vegetable broth gradually, stirring in as the rice absorbs the liquid
Cook, stirring constantly, until the grains reach the desired consistency, al dente and creamy
It takes about 20 minutes
Add the parsley and chives (4), and the remaining butter
Turn off the heat, let the rice rest for 2 minutes, and serve with the stingrays (5).
