Acquerello Risotto with Gambero...Acquerello Risotto with Gambero Rosso and Burrata Emulsion

An exquisite, modern Italian masterpiece featuring aged Carnaroli rice mantecato with Meyer lemon, topped with pristine raw Sicilian red prawns, a velvety burrata cream, and vibrant basil chlorophyll oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Basil Oil: Blanch the basil leaves in boiling salted water for 15 seconds, then immediately shock in ice water. Squeeze out all moisture thoroughly. Blend on high speed with 120ml of extra virgin olive oil until completely smooth and vibrant green. Strain through a coffee filter overnight or a fine cheesecloth to yield a translucent, brilliant green oil.

2. 02

   Prepare the Prawn Stock: In a saucepan, lightly crush the reserved prawn heads. Sear them dry to release their sweet oils, then add 1.2 liters of filtered water. Simmer gently for 20 minutes. Strain through a fine-mesh chinois, pressing the heads to extract all the deep umami flavor. Keep the stock hot at a bare simmer.

3. 03

   Create the Burrata Emulsion: Place the fresh burrata in a high-speed blender with a pinch of sea salt, 30ml of olive oil, and 2-3 tablespoons of ice-cold water. Blend until perfectly smooth, glossy, and airy. Transfer to a squeeze bottle and keep at room temperature.

4. 04

   Prep the Prawns: Slice the cleaned raw prawns in half lengthwise. Lightly brush them with a touch of basil oil and a whisper of lemon zest. Arrange them on a tray, cover, and store in the refrigerator until ready to plate.

5. 05

   Toast the Rice: In a wide, heavy-bottomed copper pot, toast the dry Acquerello rice over medium heat without any fat for 3 minutes until the grains are hot to the touch. Add the minced shallot and immediately deglaze with the white wine, stirring constantly until the alcohol has evaporated completely.

6. 06

   Cook the Risotto: Begin adding the hot prawn stock, one ladle at a time, ensuring the rice is always barely submerged. Cook, stirring gently and continuously, for exactly 14-15 minutes until the rice is perfectly al dente.

7. 07

   The Mantecatura: Remove the pot from the heat. Allow it to rest for 60 seconds. Then, aggressively whip in the ice-cold cubed butter, grated Parmigiano-Reggiano, and half of the Meyer lemon zest. Beat vigorously to incorporate air, creating a rich, wave-like ('all'onda') consistency. Season to taste with fleur de sel.

8. 08

   Assemble and Plate: Spoon the velvety risotto onto flat, warm culinary plates, tapping the bottom of the plate to spread it evenly. Artfully arrange 6 pieces of the chilled, marinated raw prawns on top of the warm rice. Dot with the burrata emulsion, drizzle the vibrant green basil oil in a delicate spiral, and garnish with the remaining lemon zest. Serve immediately.