Risotto al Limone con Carpaccio di Gamberi
Risotto al Limone con Carpaccio di Gamberi, is a recipe steeped in tradition, paying homage to the vibrant seafood culture of the Mediterranean.
A lemon-infused risotto is delicately prepared with fresh shrimp and lemon. Lemon-scented butter scents this recipe to perfection.
- 100 grams white onion (finley diced)
- 1/2 clove garlic
- 2 bay leaves
- 30 grains black pepper
- 1 sprig of lemon thyme
- 440 grams salted butter
- 2 packets of saffron
- 400 milliliters filtered lemon juice
- 2 lemons (zest only, grated)
- 5 tablespoons extra virgin olive oill
- 1 kilogram head of prawns
- 2 tablespoons brandy
- 1 stalk of celery
- 4 shallots
- 1/2 clove garlic
- 1 carrot
- 1 star anise
- 10 white pepper grains
- 1 spring of thyme
- 2 leaves of basil
- 1/2 leaves of bay
- 2 tablespoons tomato concentrate
- 400 milliliters white wine
- 1000 milliliters fish stock
- 6 prawns
- 240 grams rice for risotto (i.e. Arborio, Carnaroli, Vialone Nano)
- 1 liter fish broth
Sauté the onions with garlic, bay leaves, pepper grains and thyme with 40g of butter. Add the saffron and the lemon juice. Cook until it has reduced by half then add the lemon zests. Reduce heat to low and add the 400 g of butter. Continuously whisk the butter mixture until it has reduced by a quarter. Remove from heat and pour through a strainer. Chill in the fridge.
In a low saucepan, heat the olive oil and sauté on high heat all the ingredients except for the wine and stock. Deglaze with white wine and simmer until most of the wine has evaporated. Finally add the fish stock and continue cooking until reduce by at least half.
Pour through the strainer and continue cooking on moderate heat until reduced further and ultimately obtain a creamy, thick mixture.
Cut the 6 prawns partially in half lengthwise leaving one end still connected. Crush the prawns lightly with a mallet.
Sauté the rice with the lemon butter previously prepared. Add white wine and then hot broth in a little at a time stirring continuously as it absorbs.
On the plate, form a circle with the prawns. Spoon the finished risotto in the center. Garnish with remaining prawns.