Modern twists on time-honoured favourites.
Pink grapefruit and prawns risotto
What you need
- [ ] 260 g Gran Gallo Arborio Risotto rice
- [ ] 60 g butter
- [ ] 20 g chopped shallot
- [ ] 1 glass white wine
- [ ] 0.8 l hot vegetable stock (prepared also using prawn shells)
- [ ] 30 g grated Parmesan
- [ ] 1 pink grapefruit
- [ ] 12 shell prawns
- [ ] 3 tbs. extravirgin olive oil
- [ ] chervil
- [ ] salt and pepper
Proposed by: Dario Ranza
How to prepare:
Pink grapefruit and prawns risotto: sauté the chopped shallot in a heavy bottomed saucepan in 30 g of butter until softened. Add the rice and fry well until transparent. Pour the wine and stir until it has evaporated. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock when necessary. Continue in this way for 15 minutes. Add one grated grapefruit peel and four chopped prawns and leave it for two minutes.
In the meantime boil the grapefruit juice until it has reduced for 2/3, add the rest of butter and stir. Fry the remaining prawns in olive oil, salt and pepper them as necessary. Add the risotto to the sauce and stir in the grated Parmesan.
Divide the rice between 4 dishes then put on the thinly slices of grapefruit, prawns and chervil.