Recipes of the Month

Le Tre Sorelle, Positano

Risotto Al Limone ~ Lemon Risotto

Serves 4

500 g risotto rice such as Vialone Nano or Carnaroli
1.5 L vegetable broth ( in cold water, add 2 carrots, 2 onions and a celery stalk, salt and bring to a boil.)
4 lemons, juice and zest
100 g Parmigiano Reggiano, grated
50 g butter
1 white onion, chopped finely
1 glass white wine


In a large shallow pot, melt the butter and add the chopped onion. Add the rice and toast for a moment. Add the white wine and allow to evaporate. Start to add the broth, stirring continuously and adding broth as it absorbs. Cook for about 15 minutes.

Just before serving, add the grated Parmigiano, the lemon juice and the lemon zest.

Serve immediately with a garish of grated Parmigiano and lemon zest.

Watermelon Granita

Ingredients:
1/3 cup sugar
3 1/2 cups seeded and chopped watermelon (about a 3 1/4 pound wedge)
1 Tbsp. fresh lemon juice, or to taste

Preparation:
In a small saucepan, combine the sugar and 3/4 cup water, and bring the mixture to a boil, stirring until the sugar is dissolved. Then let the syrup cool.

In a blender or food processor, puree the seeded watermelon. In a bowl combine the puree, syrup and lemon juice and chill the mixture, covered, for 1 to 2 hours, or until it is cold. The mixture may be made up to this point 1 day in advance and kept covered and chilled.

Stir the mixture, transfer it to a freezable container and freeze it, scraping shavings of the ice with a fork to lighten the texture every 20 to 30 minutes, depending on the temperature of the freezer, for 2 to 3 hours, or until it is firm but not frozen hard.

Watermelon and Marinated Shrimp Salad

(For four people)

2 large slices of crunchy chilled watermelon, seeded
16 top quality fresh large red shrimp
Best extra-virgin olive oil
One lemon
Salt and pepper
Wild rocket for serving

Peel and devein shrimp. Keep in the refrigerator until about 20 minutes before you wish to serve. At that point, place the shrimp in a large bowl, season with a little salt and pepper, a squeeze of lemon juice and a drizzling of oil. Toss and leave to marinade in the refrigerator for 15 minutes.

Meanwhile, cut the chilled watermelon into squares roughly the same size as the shrimp and add it to the bowl with the shrimp. Toss well and adjust seasoning. Arrange a few wild rocket leaves on each plate then arrange salad on top. Serve immediately while all ingredients are still cool.

Strawberry Sorbetto

1 kg strawberries (remove stems and puree)
300g water
180g sugar
4g carob flour thickener (or 4 sheets natural gelatin, or any thickener you have handy)

3 parts ice
1 part rock salt

Prep time 30 minutes

Heat water, sugar and thickener stirring until it makes a thick goo. Remove from heat and allow to cool for a few minutes.

In a large bowl, add salt to ice and mash together. Use a thin steal or copper bowl and anchor it firmly into the bowl of salt and ice, so that there is ice below and around the sides. Place a dishtowel around the edge over the ice.

Pour in strawberry puree and sugar goo and stir vigorously. Use a spatula to clean sides of bowl and stir until sorbetto is frozen to your taste. Taste and add sugar as needed. Serve immediately or store in the freezer.

Variations:
Try our various kinds of fruit: banana, kiwi, watermelon and vary the sugar to taste.
Also, try pouring sorbetto into popsicle molds and make fruit pops.