Classic Risotto Recipes


Modern twists on time-honoured favourites.


Risotto in courgette flowers with Sanremo prawns


43

What you need

  • [   ] 280 g Riserva 1856 Carnaroli Rice
  • [   ] 4 Sanremo prawns (or Dublin Bay prawns)
  • [   ] 4 courgettes
  • [   ] complete with flowers
  • [   ] 2 tbsp. Parmesan cheese
  • [   ] grated
  • [   ] 2 ripe tomatoes
  • [   ] peeled and seeded
  • [   ] 1 small leek
  • [   ] finely chopped
  • [   ] 1 tbsp. chopped parsley and garlic
  • [   ] 1 medium onion
  • [   ] finely chopped
  • [   ] 1 bouquet garni (parsley
  • [   ] thyme and rosemary)
  • [   ] 1 glass brandy
  • [   ] 1 glass dry white wine
  • [   ] 1.5 l hot vegetable stock
  • [   ] 90 g extra virgin olive oil
  • [   ] 30 g butter.

Proposed by: Francesco Passalacqua


30'
4
Medium

Our social spaces

How to prepare:

Risotto in courgette flowers with Sanremo prawns: in a heavy bottomed saucepan, soften the leek in 30 g oil. Remove the flowers from the courgettes, wash carefully and set aside. Chop the courgettes and add to the leeks.

 

Risotto: Continue cooking gently for a few minutes and add the rice. Stir well to coat, pour in the wine and let it evaporate. Add a ladleful of hot stock and cook until it has been absorbed. Add more stock in this way until the rice is ‘al dente’. Remove from the heat and stir through 2 tbsp. oil and the chopped garlic and parsley. Meanwhile soften the onion in 30 g oil.

 

Add the heads and shells of the prawns, brown briefly and pour over the brandy and then add the remaining wine. Add the tomatoes and sufficient water to cover. Add the bouquet garni and reduce over a low heat. Strain through a fine sieve and keep warm. In a non stick frying pan sauté the prawns in 1 tbsp. olive oil.

 

Carefully spoon the risotto into the courgette flowers. Divide the remaining risotto between 4 warmed plates and garnish with the stuffed flowers, the prawns and the sauce.

 
More Rice Recipes


Print recipe

More recipes "Classic Risotto Recipes"

For this recipe:

CARNAROLI