Risotto al Limone con carpaccio di Gamberi
Risotto al Limone con Carpaccio di Gamberi is a recipe steeped in tradition, paying homage to the vibrant seafood culture of the Mediterranean.
Indulge in the tantalizing dance of lemon-infused risotto, delicately intertwined with the freshness of the fruits of the sea. Savor the richness of lemon-scented butter, a luxurious blend of onions, garlic, and saffron, enveloping the rice in a blanket of citrusy delight.
Ingredients
For the Lemon Butter
For the Bisque
Preparation
For the Lemon Scented Butter
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Sauté the onions with garlic, bay leaves, pepper grains and thyme with 40g of butter. Add the saffron and the lemon juice. Cook until it has reduced by half then add the lemon zests. Reduce heat to low and add the 400 g of butter. Continuously whisk the butter mixture until it has reduced by a quarter. Remove from heat and pour through a strainer. Chill in the fridge.
For the Bisque
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In a low saucepan, heat the olive oil and sauté on high heat all the ingredients except for the wine and stock. Deglaze with white wine and simmer until most of the wine has evaporated. Finally add the fish stock and continue cooking until reduce by at least half.
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Pour through the strainer and continue cooking on moderate heat until reduced further and ultimately obtain a creamy, thick mixture.
For the Risotto
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Cut the 6 prawns partially in half lengthwise leaving one end still connected. Crush the prawns lightly with a mallet.
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Sauté the rice with the lemon butter previously prepared. Add white wine and then hot broth in a little at a time stirring continuously as it absorbs.
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On the plate, form a circle with the prawns. Spoon the finished risotto in the center. Garnish with remaining prawns.