Risotto al Nero con...Risotto al Nero con Gamberi Rossi e Bergamotto

An elegant, sensory Italian masterpiece featuring Acquerello Carnaroli rice infused with rich squid ink, crowned with sweet Sicilian red prawn tartare, vibrant finger lime pearls, and a subtle whisper of fresh bergamot.

Ingredients

Cooking Instructions

1. 01

   Prepare the prawn tartare: Hand-chop the raw red prawns into a fine tartare. Toss gently with 15ml of extra virgin olive oil, a pinch of Maldon salt, and half of the bergamot zest. Cover and chill immediately.

2. 02

   In a heavy-bottomed copper pot or wide saucepan, heat 15ml of olive oil over low heat. Add the minced shallot and sweat until completely translucent and soft without letting it color.

3. 03

   Add the Carnaroli rice directly to the pot. Toast the grains dry for 2 to 3 minutes, stirring constantly, until the grains are hot to the touch and appear translucent around the edges.

4. 04

   Pour in the white wine and let it simmer rapidly, stirring constantly until the liquid is fully absorbed and the alcohol aroma has completely evaporated.

5. 05

   Begin adding the hot fish stock one ladle at a time, ensuring the rice is constantly simmered gently and kept moist. Stir gently to encourage the release of starches.

6. 06

   At the 8-minute mark of cooking, dissolve the squid ink into a small ladle of hot stock and stir it thoroughly into the risotto until it develops a deep, glossy, obsidian-black color.

7. 07

   Continue adding stock and stirring until the rice is perfectly al dente (typically 15-17 minutes total cooking time). The texture should be fluid, known in Italian as 'all'onda' (wavy).

8. 08

   Remove the pot from the heat. Perform the 'mantecatura' by vigorously beating in the ice-cold cubed butter and the remaining 15ml of olive oil to emulsify the starches and create an incredibly velvety sauce.

9. 09

   Tap the bottom of warm, flat-bottomed serving bowls to allow the glossy black risotto to spread out perfectly. Place a neat quenelle of the chilled red prawn tartare directly in the center of each dish.

10. 10

    Garnish the tartare with finger lime pearls, the remaining bergamot zest, and a delicate sprinkle of fresh chives. Serve immediately to capture the temperature contrast.