Modern twists on time-honoured favourites.
Creamed Amarone risotto with Dublin Bay prawn and sweet pepper ragout
What do you 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
- [ ] grated
- [ ] extra virgin olive oil
- [ ] chervil
Proposed by: Giancarlo Perbellini
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.