Risotto Con Zafferano E Gamberi
Selected by Chef Marco Avesani from La Bottega di Luca for Premium Food
Ingredients
Ingredients
- Risotto rice 70g
- White wine 80g
- Butter 45g
- Fish stock
- Saffron (PF) 5 pistilli
- Piennolo yellow cherry tomato 30g
- Fresh basil
- Marzara del vallo prawns 4pcs
- Salte' salt a pinch
- Orange zest
- Extra virgin olive oil Bormano
- 1 Burrata
Instructions
- Peel the Mazara del Vallo prawns, cut every prawn in 3 pieces and add a drizzle of extra virgin olive oil Bianco fiore with the orange zest. Keep in the fridge.
- Chop some burrata and season it with extra virgin olive oil and Salte’ salt. Keep in chiller
- In a medium casserole add some extra virgin olive oil and the risotto rice. Toast the rice for a couple of minute, add the white wine and stir until all the alcohol evaporate.
- Add the saffron and little by little add the fish stock to the rice. You will see the rice become a bright yellow color. Cook the rice using the fish stock for at least 10 min until al dente.
- Take your piennolo yellow cherry tomato. Cook the tomatoes with some extra virgin olive oil and basil in a small casserole for at least 5min.
- Blend all the ingredients in a mixer and pass through a fine sieve. Eliminate any seeds.
- When the risotto is almost cooked add 30g of piennolo yellow tomato sauce and the 45g of butter.
- Stir the risotto until all the butter is incorporate, remove from the fire and keep the risotto cover with a towel or a plate for at least 4min.
- Remove the red prawns and the burrata from the chiller. Season with Salte’ salt the prawns.
- Serve the risotto on a flat plate, add the Marzara del vallo red prawns and burrata on top.
- Drizzle the risotto with some extra virgin olive oil and decorate with fresh basil.
