Cooking time: 2,5 h
Ingredients for 2 portions
- 1 l. Vegetable Broth
- 190 g. Carnaroli Rice
- 50 g. Parmigiano Reggiano
- 2 Bunches of Friarielli
- 4 Fresh Red Prawns
- Traditional Balsamic Vinegar of Modena DOP Extra Vecchio
- 85 g. Butter
- 125 g. Flour
- 7 g. Sugar
- 1 Egg
- 8 g. Salt
Let’s prepare the classic vegetable broth with onion, carrot and celery. Place the vegetables into 1 l. of cold water, add a pinch of salt, bring to boil and cook for 25 minutes.
Once the broth is ready, turn off the heat. Cover the pot. We are going to use the warm broth to prepare the risotto.
Now let’s make the crumble. Mix all the ingredients and place the mixture onto a baking tray covered with a sheet of baking paper. Cook at 180°C for about 11-12 minutes until it browns.
Clean the prawns. Cut the pulp into tartare, season with a bit of oil and leave in the fridge.
Clean the friarielli. Blanche them for 7 minutes in salted water. Drain the friarielli and place them in abundant cold water. Then blend them with 50 g. of extra virgin olive oil and a pinch of salt. Leave aside.
Use a risotto pan to toast the rice. Once it becomes hot, add half a glass of white wine. If you don’t have wine, use the broth.
Keep on cooking the rice, adding the broth from times to times for about 10 minutes. Be careful not to overcook it.
For the last 6 minutes of cooking add the friarielli cream along with the broth. Control the salt, add some grated parmigiano and a knob of butter. You are ready to serve your risotto.
Serve it in the way you like most, or follow the instructions from the video. Don’t forget to add a drizzle of the Traditional Balsamic Vinegar of Modena DOP Extra Vecchio!
The recipe created be the chef Umberto De Magistris @Mediterranean_Chef