A gourmet risotto perfect for the summer! Let’s prepare prawn, lime and burrata risotto with @Chef Sebastian Fitarau 😊
INGREDIENTS (2 SERVINGS)
For the risotto:
180g rice
150g burrata
6 red prawns
10g cold butter
20g parmesan
Salmon roe to taste
Extra virgin olive oil to taste
Salt to taste
The juice and zest of half a lime
Marjoram to taste
Shrimp bisque to taste for the cooking
For the prawn bisque:
1 stalk of celery
1 carrot
1/2 yellow onion
The red prawn shells
1 sprig of marjoram
Ice
Cold water to cover
Clean the prawns, with the shells made the bisque, toast them together with the peeled vegetables, add the necessary ice and cover with cold water, once it comes to a boil, cook for another 30 minutes over low heat.
Toast the rice in a saucepan with the salt, blend with the bisque and cook for 13 minutes. Meanwhile, marinate the halved prawns lengthwise with a little lime zest, salt and extra virgin olive oil. Blend the burrata until it becomes a smooth and homogeneous cream.
Two minutes from finalizing the cooking of the rice, add the burrata and lime juice, cook and finally stir in the butter and Parmesan. Serve the risotto with the prawns on top, lime zest and fresh marjoram.