Bergamot-Scented Acquerello Risotto with...Bergamot-Scented Acquerello Risotto with Sicilian Red Prawns & Bronte Pistachio

A sophisticated balance of citrusy bergamot, creamy 7-year aged Acquerello rice, and the delicate sweetness of Gambero Rosso, finished with the crunch of Sicilian pistachios.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed copper pot, sweat the minced shallots in a drizzle of olive oil over low heat until translucent, ensuring no browning occurs.

2. 02

   Add the Acquerello rice to the pot and toast the grains until they are hot to the touch and emit a nutty aroma, approximately 3 minutes.

3. 03

   Deglaze the rice with the white wine, stirring constantly until the liquid has completely evaporated.

4. 04

   Begin adding the hot crustacean stock one ladle at a time. Stir frequently to release the starches, only adding more liquid once the previous ladle has been absorbed.

5. 05

   While the risotto cooks, lightly sear the red prawns in a separate pan with a touch of olive oil for only 30 seconds per side; the centers should remain slightly translucent to preserve their delicate texture.

6. 06

   When the rice is perfectly al dente (around 18 minutes), remove the pot from the heat for the 'Mantecatura' process.

7. 07

   Vigorously stir in the cold cubed butter and grated Parmigiano Reggiano to create a creamy, 'all’onda' (wavy) consistency. Fold in half of the bergamot zest.

8. 08

   Plate the risotto immediately on flat, warmed dishes. Arrange three red prawns atop each serving and garnish with the remaining bergamot zest and crushed pistachios.