Alessandro Proietti Refrigeri
Biography
Chef Alessandro Proietti Refrigeri, born in 1988, boasts a wealth of experience, having worked in prestigious restaurants such as Noma in Copenhagen and La Pergola at the Rome Cavalieri Hilton hotel.
After earning a Michelin Star in 2019, he decided to embark on a new adventure at La Coldana restaurant in Lodi, bringing his entire kitchen brigade with him. His cuisine is based on local products, combined with ingredients he encountered during his international experiences. A strong supporter of sustainability, he believes in innovative practices such as growing a garden of aromatic herbs and promoting low-energy impact cooking, thus reflecting the ethical values he shares with the restaurant.
Risotto with raw and cooked cuttlefish, toasted seaweed and lime
Ingredients
CUTTLEFISH
- 4 cuttlefish (120g each)
- 2 limes (zest and juice)
- Salt, to taste
- Pepper, to taste
KELP OIL
- 200 g kelp
- 300 g grapeseed oil
risotto
- 280 g Carnaroli rice
- 50 g Grana Padano cheese
- 100 g butter
- Cuttlefish ink (from the cuttlefish)
Preparation
CUTTLEFISH
Clean the cuttlefish, keeping the ink, and chop them finely. Grate the lime zest and extract the juice, then strain it to remove any residue.
TOASTED SEAWEED
Toast the kelp on the barbecue, then blend 50g of the seaweed until it becomes a powder. Blend the remaining 150g of seaweed with the grapeseed oil in a Thermomix for 10 minutes at 60°C (140°F). Strain the mixture through a food-grade filter cloth and store it in the refrigerator.
RISOTTO
Toast the Carnaroli Classico Riserva San Massimo rice in a saucepan until it is very hot. Add salt and pepper, then begin adding hot water gradually to moisten the rice. After 7 minutes of cooking, add the cuttlefish ink and continue cooking for another 6 minutes. At the end of cooking, remove from the heat and add the lime juice, butter, and Grana Padano, stirring well.
PLATING
Season the cuttlefish with the kelp oil and a pinch of salt. Plate the risotto, placing the cuttlefish in the center. Finish with the lime zest and a drizzle of kelp oil.
