Ingredients for 4 people
- Celery, 1
- Costa, 1
- Sicilian red prawns, 10
- Onion, 1
- Butter
- Carnaroli rice, 280g
- Dry sparkling wine, 300ml
- Parmesan cheese, 120g
- Laurel, 2 leaves
- Wild fennel, 1 twig
- Edible Flowers
- Evo oil
Proceedings: Risotto Queen Victoria with Sicilian red shrimp and bubbles.
Clean and chop the celery, then fry it in a saucepan with oil and bay. We shell the prawns with our hands, add the heads and carapaces in the saucepan and toast them, crushing them with a wooden spoon. We pour plenty of water and let it simmer for at least 40 minutes. Peel and chop the onion, then let it wither in a pan with butter and oil. Add the rice and toast it over a live flame, then dim with a glass of wine.
Add a ladle of very hot prawn bisque and bring the risotto to cooking for 15 minutes, combining little by little with another hot bisque. After a few minutes, we add to the rice two-thirds of the shelled prawns, adding the others about halfway through cooking. Grate about 80g of Parmesan cheese. Let’s pick up a quarter and sprinkle it inside a round cup laid in a very hot pan. Let the cheese solidify and get a waffle. Let’s prepare 3 more waffles in the same way. We keep the rice cooked with butter, the rest of the grated Parmesan cheese, oil, wild fennel and the remaining wine. We distribute the risotto in the dishes and garnish with edible flowers.
