CREAMED AMARONE RISOTTO WITH DUBLIN BAY PRAWN AND SWEET PEPPER RAGOUT
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What you will need
- 300 g Riserva 1856 Carnaroli rice
- 12 Dublin Bay prawns
- shelled and cleaned
- 100 g red and yellow peppers
- 200 ml Amarone wine
- 1 litre boiling hot vegetable stock
- 80 g butter
- 30 g parmigiano-reggiano Parmesan
- extra virgin olive oil
How to prepare:
Filling of Creamed Amarone risotto with Dublin Bay prawn and sweet pepper ragout: cut 8 Dublin Bay prawns into chunks and keep 4 aside for garnishing. Skin the peppers and chop into very small cubes.
Heat the plain rice in a heavy-based pan, pour over half of the Amarone and let it evaporate off. Add the boiling hot stock a little at a time and continue to cook stirring all the time with a wooden spoon.
Heat a little oil in a frying pan and quickly fry the peppers season with salt and pepper. Heat 20 g butter in a small saucepan and reduce the rest of the Amarone. Heat a drizzle of oil in another pan and brown the 8 chopped and 4 whole Dublin Bay prawns.
When the risotto is almost cooked, add the peppers, then remove from the heat and beat to a creamy consistency with a drizzle of oil, the parmigiano-reggiano cheese and the rest of the butter.
Serve the risotto garnished with the chunks of Dublin Bay prawn, drizzled with the reduced Amarone with a whole Dublin Bay prawn and a sprig of chervil in the centre.