Creamy Seafood Risotto with Red Prawn Bisque
A deep pink seafood risotto with a true bisque of red Mazara prawns and Carnaroli Classico Acqua e Sole from Lumellogno. Toasted shells and a long stock for the bisque, mussels and clams all'onda, raw prawn flesh at the finish. A clean mantecatura off the heat with extra virgin olive oil and a few drops of lemon, with no butter and no cheese. From our kitchen at Lumellogno.
- Time: 65 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Carnaroli Classico Acqua e Sole rice
- red Mazara prawns with shell and head
- pink prawns or king prawns
- very fresh mussels
- carpet-shell clams
- good-quality tomato passata
- Cognac or aged brandy
- dry white wine
- shallot and 1 small golden onion
- small carrot and 1 stick of celery
- of garlic
- tablespoons extra virgin olive oil
- bunch of fresh chives
- unwaxed lemon
- Fine salt, freshly ground white pepper