Acquerello Risotto al Nero...Acquerello Risotto al Nero di Seppia e Gamberi Rossi

A sublime sensory experience combining aged Acquerello carnaroli rice simmered in a rich cuttlefish broth, finished with raw, sweet Sicilian red prawns, citrusy lemon gel, and sea-salty glasswort.

Ingredients

Cooking Instructions

1. 01

   Prepare the lemon gel: Heat 100ml of fresh lemon juice with 50ml of water and the agar-agar in a small saucepan. Bring to a boil for 1 minute while whisking constantly. Pour into a shallow tray and refrigerate for 20 minutes until set. Once firm, blend the gel in a high-speed blender until silky smooth, transfer to a squeeze bottle, and keep chilled.

2. 02

   Prepare the prawn tartare: Roughly chop the Sicilian red prawns. Gently toss them in a small bowl with a drizzle of extra virgin olive oil, a pinch of sea salt, and grated lemon zest. Cover and keep in the refrigerator until ready to plate.

3. 03

   In a heavy-bottomed copper pot, heat 15ml of olive oil over medium-low heat. Add the minced shallots and sweat until translucent and soft, ensuring they do not color.

4. 04

   Add the Acquerello rice to the pot. Toast the grains dry for 3 minutes, stirring constantly, until they are hot to the touch and translucent at the edges.

5. 05

   Pour in the dry white wine to deglaze the pot, scraping up any sediment. Let the alcohol simmer and evaporate completely.

6. 06

   Begin adding the hot fish stock one ladle at a time, stirring constantly. With the second ladle of stock, whisk in the squid ink to dye the rice a deep, glossy black. Maintain a gentle simmer and continue adding stock as it is absorbed, stirring gently to release the starches.

7. 07

   Cook the rice for approximately 15-17 minutes until it is perfectly al dente. The texture should be fluid but not runny (all'onda).

8. 08

   Remove the pot from the heat source. Perform the 'mantecatura': vigorously beat in the cold cubed butter and grated Parmigiano-Reggiano to emulsify and create an ultra-creamy glaze. Season to taste with sea salt and white pepper.

9. 09

   Plating: Spoon the hot black risotto onto warm, flat serving plates. Tap the bottom of the plates gently so the rice spreads evenly. Artfully place quenelles of the cold red prawn tartare on top. Pipe small, precise dots of the lemon gel around the prawns, and garnish with sprigs of fresh glasswort.