Saffron Risotto Acquerello with...Saffron Risotto Acquerello with Red Prawn Tartare and Licorice Dust

An elegant, Michelin-star quality fusion of warm, rich saffron-infused Acquerello rice topped with sweet, cold wild red prawn tartare and a subtle hint of anise-like licorice powder.

Ingredients

Cooking Instructions

1. 01

   Prepare the prawn tartare: Finely dice the cleaned red prawns. In a small chilled glass bowl, gently toss the diced prawns with 1 tablespoon of extra virgin olive oil, half of the Meyer lemon zest, and a pinch of fleur de sel. Cover and refrigerate immediately.

2. 02

   In a small dry pan over low heat, gently toast the saffron threads for 30 seconds until fragrant. Crush them finely, then steep in 100ml of hot vegetable stock for at least 10 minutes.

3. 03

   In a wide, heavy-bottomed copper pan, sweat the micro-minced shallot in the remaining olive oil over medium-low heat until translucent and sweet, about 3 minutes, ensuring no browning occurs.

4. 04

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

5. 05

   Pour in the dry white wine to deglaze, stirring continuously until the alcohol has completely evaporated and the liquid is absorbed.

6. 06

   Begin adding the simmering vegetable stock, one ladle at a time, stirring gently. Wait until each ladle is almost completely absorbed before adding the next. Keep the heat at a steady, medium simmer.

7. 07

   At the 8-minute mark, pour in the steeped saffron stock (including the threads). Continue adding regular stock and stirring for another 7-8 minutes. The rice should be perfectly al dente at 15-16 minutes total cooking time.

8. 08

   Remove the pan from the heat. Allow to rest untouched for 60 seconds. This stabilizes the starch.

9. 09

   Execute the mantecatura: Vigorously beat the ice-cold cubed butter and grated Parmigiano-Reggiano into the rice. Toss the pan back and forth to incorporate air, creating a creamy, wave-like consistency ('all'onda'). Season with salt to taste.

10. 10

    To serve, ladle the hot risotto onto flat, warm plates. Tap the bottom of each plate gently to allow the risotto to spread evenly. Place a neat quenelle of the chilled red prawn tartare in the center. Garnish with the remaining lemon zest, and lightly dust the plate with pure licorice powder using a fine sieve.