Arborio Rice Cake with Mazara Red Prawn and Bisque
A fine-dining rice cake with Arborio from Lumellogno, raw Mazara del Vallo red prawn fanned on top, a concentrated bisque of shells reduced to a glossy veil around it and served in a small warm jug on the side. The gourmet version of the home rice cake, shaped in an 8 cm mould with a structured mantecatura of butter and Parmigiano.
- Time: 95 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Arborio Acqua e Sole rice
- Mazara del Vallo red prawns blast-frozen at -20°C for 96 hours
- extra spare prawn shells for the bisque
- small white onion
- small carrot
- stick of celery
- Cognac or Armagnac for flambéing
- dry white wine for the bisque
- tablespoon tomato purée
- teaspoon colatura di alici from Cetara
- teaspoon concentrated bisque paste for the mantecatura
- dry white wine for the risotto
- light vegetable stock
- shallot
- grated Parmigiano Reggiano, 24 months
- butter at room temperature
- tablespoons extra virgin olive oil
- unwaxed lime
- Chervil, tarragon, pink peppercorns, fleur de sel