recipes "Classic Risotto Recipes"


Modern twists on time-honoured favourites.


Risotto with ‘risina di Spello’ beans, Sanremo Dublin Bay prawns and cock’s comb


What do you need

For the risotto
  • [   ] 250 g Riserva 1856 Carnaroli rice
  • [   ] 8 Sanremo prawns
  • [   ] 60 g young cock's combs
  • [   ] 3 small Continental-style spring onions
  • [   ] finely chopped
  • [   ] 100 ml dry white wine
  • [   ] 6 tbsp. extra virgin olive oil
  • [   ] 1 sprig rosemary and 2 sage leaves to flavour the oil
For the beans
  • [   ] 40 g dried beans
  • [   ] 'risina di Spello' variety
  • [   ] ½ carrot
  • [   ] ½ small onion
  • [   ] ½ celery stick
  • [   ] 1 small piece of bay leaf
  • [   ] 1 sage leaf
  • [   ] 1 garlic clove
  • [   ] 1 l low mineral content water
For the fish stock
  • [   ] ½ leek
  • [   ] ½ carrot
  • [   ] ½ small onion
  • [   ] ½ celery stick
  • [   ] 1 tbsp. extra virgin olive oil
  • [   ] 10 sprigs parsley
  • [   ] 1 tbsp. dry white wine
  • [   ] 30 g fish bones
  • [   ] 1 l water

Proposed by:


40'
4
Medium

Follow us on social media

How to prepare:

To prepare the beans: soak the beans in water for about 2 hours put on the fire the pan with the chopped vegetables and let it simmer for about 25′, discard the herbs and pass half the beans through a mouli-légumes. Season with salt.

 

To make the fish stock: wash the fish bones in running water. Cook gently in oil the chopped vegetables And the parsley to soften, add the fish bones, cook for a few minutes for the flavours to mingle, then pour in the wine and evaporate off. Add the water, bring to the boil and simmer for 20′. Remove from the heat and filter.

 

To make the risotto with ‘risina di Spello’ beans, Sanremo Dublin Bay prawns and cock’s comb: wash the cock’s combs and poach in slightly salted water for 5′. Remove the skins and cut into thin slices.

 

Shell the prawns, discarding the intestinal vein, cut lengthways and cook in a saucepan for 1′ with 2 tablespoons oil and half the chopped spring onion. Season with salt and pepper and keep warm.

 

Soften the other half of the finely chopped spring onion in 3 tablespoons oil, add the risotto, stirring until it is well coated and changes colour. Pour over the white wine and evaporate off cook for 10′-12′, moistening with hot fish stock, then add the puréed and whole beans and the cock’s combs.

 

Cook for a further 4′-5′, then add the Dublin Bay prawns. Mix together well, adjust seasoning and finish off the risotto with the remaining oil.

 
More Rice Recipes


Print the recipe

Other recipes "Classic Risotto Recipes"