Modern twists on time-honoured favourites.
Risotto with ginger and Fano Dublin Bay prawns
What you need
For the risotto
- [ ] 300 g Riserva 1856 Carnaroli rice
- [ ] 8 large Fano or medium-sized Adriatic Dublin Bay prawns
- [ ] 20 g fresh ginger
- [ ] peeled and grated
- [ ] 50 g brandy
- [ ] 40 g Tropea onion
- [ ] finely chopped
- [ ] 2 garlic cloves without the central part
- [ ] 120 g Pachino cherry tomatoes
- [ ] blanched
- [ ] deseeded and cut into quarters
- [ ] 8 sprigs thyme
- [ ] 40 g butter
- [ ] 40 g extra virgin olive oil
For the Dublin Bay prawn stock
- [ ] parsley stalks
- [ ] basil
- [ ] thyme
- [ ] 1 carrot
- [ ] 1 celery stick
- [ ] Sichuan pepper
- [ ] 1 glass Verdicchio wine
Proposed by: Lucio Pompili
How to prepare:
To make the fish stock: Brown the heads with the claws and shells for 5 minutes with parsley, basil, thyme, carrot, celery and pepper. Pour over the wine, evaporate off and add 2 litres water. When it boils, remove any foam that forms on the surface and lower the temperature so that it is just simmering (75° C approx.) for about half an hour, removing any more foam that forms. When ready, filter and adjust seasoning using natural coarse sea salt.
To make the risotto with ginger and Fano Dublin bay prawns: heat the oil in a heavy-based pan and add the rice, garlic and onion. Add the boiling hot stock a little at a time. Keep stirring the risotto which should continue to bubble until it is almost cooked. Meanwhile, remove the meat from the 4 remaining Dublin Bay prawns and quickly brown in a small saucepan with a little oil and thyme.
Remove the risotto from the heat, add the butter, brandy, 4 chopped Dublin Bay prawn tails, the grated ginger and tomatoes. Adjust seasoning.
Spread a layer of risotto over the bottom of hot dishes, garnishing each dish with a Dublin Bay prawn, the browned prawn meat and tail shells.
N.b.: all the ingredients are added raw at the end to preserve the fragrance of their flavours.