Risotto with marinated red prawns, burrata cheese and rose
By Carla Aradelli
1/2 h
4 raciones
Difficulty:
Muy fácil
Ingredients
- 280 g carnaroli rice
- 10 ml of white wine
- 8 red shrimps
- 120 g burrata cheese
- 1 drop of Turkish rose essence
- 15gr butter
- 10gr olive oil
- 20 g finely grated Grana Padano cheese
- 1 grind of black pepper
- 1 sprig fresh marjoram
- 1 carrot
- 1 stalk celery
- 1 small golden onion
- Clean the prawns from the gut and casing, cut them into cubes and place them in a bowl seasoning them with evo oil, fine salt, pepper and a drop of rose essence. Leave them in the refrigerator until you are ready to use them.
- With the shells of the crustaceans, a carrot, a stalk of celery and a small golden onion, prepare the broth that will be used to cook the rice (for four people about 900 ml). Cover and cook for at least 40 minutes, then strain.
- Toast the rice in a little oil, pour in the wine and add the stock.
- The last 3 minutes of cooking will be used for stirring and resting. At this point, with the fire off, season the rice with the oil, butter, cheese, a little salt if necessary and a grating of Grana Padano. Cover with a lid for 2 minutes. The risotto should be creamy. Serve in a shallow dish, garnishing with a few drops of finely chopped burrata, the diced prawns and some fresh marjoram leaves.
THE CHEF'S TIP:
For a more intense flavor, you can prepare a shrimp bisque with which to garnish the rice, and you can use some dried and pulverized tomato skins and rose petals to add color in the presentation.
