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Red Prawn Risotto with Squid Ink Coral Tuile
Red Prawn Risotto

Red Prawn Risotto with Squid Ink Coral Tuile

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Ingredients

Adjust Servings:
Risotto
400 g Carnaroli Rice
8 Red Prawns
Olive oil
1 pinch Salt
1 pinch Pepper
Squid Ink Coral Tuile
90 g Water
90 g Sunflower Oil
10 g Flour
2 tablespoon Squid Ink
Cuisine:

    The Red Prawns risotto is a creamy and tasty risotto with an iodine touch that transports us to the Mediterranean.

    • 35 minutes
    • Serves 4
    • Medium
    class="bordered-title"> Ingredients
    • Risotto

    • Squid Ink Coral Tuile

    Red Prawn Risotto with Squid Ink Coral Tuile

    Italian cuisine is renowned for its bold flavors and artistic presentation, and the “Red Prawn Risotto with Squid Ink Coral Tuile” is a perfect embodiment of this culinary tradition.

    This dish is a gastronomic delight, combining the sweetness of red prawns with the creamy texture of risotto, and topped off with a crispy squid ink coral tuile. The red prawns, sourced from the Mediterranean, lend a unique sweetness that complements the rich, creamy risotto. The squid ink coral tuile adds a touch of the sea and a delightful crunch, making every bite a sensory experience.

    The key to this dish lies in the quality of ingredients and the meticulous preparation. The risotto must be cooked to perfection, maintaining a slight bite, while the prawns should be fresh and succulent. The squid ink tuile, a masterpiece in itself, requires precision and patience.

    This dish is not just a meal, but a journey through Italy’s rich culinary landscape. So, whether you’re a seasoned foodie or a curious beginner, the “Red Prawn Risotto with Squid Ink Coral Tuile” is a dish that promises to transport you to the heart of Italy. Buon appetito!

    The “Red Prawn” is a prized ingredient in Italian cuisine, particularly in dishes from the coastal regions. When paired with fresh pasta and sea urchins, it creates a dish that’s truly a celebration of the sea.

     

    Steps

    1
    Done
    5 minutes

    Cleaning the Red Prawns

    Separate the body and head of the red prawn and remove the intestine. Reserve the shells and heads, removing the eyes, for the sauce and the flesh for the tartare.

    2
    Done
    5 minutes

    Red Prawns sauce

    Using a hand blender, make a sauce from the shells and heads by adding a little water, olive oil, salt, and pepper. Pass through a sieve and reserve for cooking the risotto.

    3
    Done
    5 minutes

    Rd Prawn Tartare

    Make a tartare with the flesh of the red prawns (2 shrimps per serving). Using a burger press, crush the flesh between two sheets of parchment paper. Form discs with a circular cookie cutter. Reserve in the refrigerator.

    4
    Done
    5 minutes

    Squid Ink Coral Tuile

    Mix together the flour, sunflower oil, flour, and squid ink. Pour a ladle of the squid ink preparation into a hot, greased non-stick pan. Cook until the water has evaporated. Once cooked, transfer the tile to absorbent paper.

    5
    Done
    15 minutes

    Cooking the red prawns risotto

    Heat water until boiling. In a saucepan, toast the rice with salt, pepper, and a drizzle of olive oil. Add a ladle of boiling water and mix well. When the water is completely absorbed, add a ladle of the sauce prepared with the shrimp. Mix and repeat the operation alternating between boiling water and sauce until the rice is fully cooked. Off the heat, add a drizzle of oil and mix “al onda”. Serve in a deep plate, place the gambero rosso tartare in the center. Finish the presentation with a squid ink tile.

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