Skrei with Risotto

The black venere rice from Piemonte region in Italy makes a beautiful plate with the white Skrei. Here it is served with an almond foam for a nice finish.

Difficulty Medium
Give your rating


Number of servings


Almond foam


  • Preheat the oven to 75 °C.

  • Cut the Skrei into servings and place in an oiled oven-proof dish.

  • Sprinkle with salt and place twigs of thyme over.

  • Cover the dish with aluminium foil and bake in the oven for approx. 20 minutes.


  • Sauté finely chopped shallot and garlic in butter. Add rice and mix well.

  • Add port wine and reduce. Do the same with the red wine.

  • Add chicken stock so the rice is covered.

  • Cook until the rice is tender, yet has a little chewing resistance. Add more stock if the rice gets too dry when cooking.

  • Add thyme leaves, parsley leaves and grated parmesan.

  • Taste with salt and pepper.

Almond foam

  • Sauté shallot tender in butter.

  • Toast almond flakes on a dry pan and add to the shallot.

  • Add white wine and port wine, bring to a boil and reduce to half.

  • Add milk and chicken stock, and reduce to half.

  • Pour in cream, bring to a boil and strain the sauce.

  • Taste with almond oil and salt. 

  • Add a couple of tablespoons of whipped cream right before serving. 

Serve the Skrei with risotto and almond foam. 

Tip: If you can't find venere rice you can use ordinary risotto rice. You can also replace the port wine and red wine with white wine.