Ingredients | Serves 4
Preparation method
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To prepare the shellfish bisque:
Clean the heads of the shellfish and the shells well; toast them in a pan with a little extra virgin olive oil for about 10 minutes, then add a mirepoix of celery, carrots and onion, season with thyme and carry on toasting. Add the red tomatoes, tomato paste and red bell peppers and continue to cook for a few minutes. Then add plenty of ice and cold water and cook slowly for 2 to 3 hours. Salt to taste at the end of the cooking time. Blend and filter through a fine-meshed Chinois strainer.To prepare the risotto:
Cut the prawns in half lengthwise and season with extra virgin olive oil, salt, pepper, garlic and marjoram.
Toast the Carnaroli rice with a drizzle of extra virgin olive oil, then add a little of the bisque and cook for about 14 minutes in the same way as a classic risotto. Remove from the heat, add the prawns and stir in the oil, butter, chopped marjoram and the Armonia Tartufata (truffle cream sauce).
Serve the risotto, decorating it as desired
Prepared with ROBO products
Altre deliziose idee per te
75 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
