Risotto all’Arancia, Gamberi Rossi...Risotto all’Arancia, Gamberi Rossi e Polvere di Cappero

A sophisticated Michelin-style risotto featuring the bright acidity of Sicilian oranges, the sweetness of Mazara del Vallo red prawns, and a savory finish of dehydrated caper dust.

Ingredients

Cooking Instructions

1. 01

   To create the caper powder, dehydrate rinsed capers in an oven at 80°C for 4 hours, then grind into a fine dust using a spice grinder.

2. 02

   In a wide, heavy-bottomed copper pan, toast the rice dry over medium-high heat until the grains are hot to the touch (the 'tostatura' phase).

3. 03

   Add a drizzle of olive oil and the minced shallot, cooking for 1 minute without coloring the onion.

4. 04

   Deglaze with the Prosecco, allowing the alcohol to evaporate completely until the liquid is reduced to a glaze.

5. 05

   Begin adding the simmering stock one ladle at a time, stirring constantly to release the rice starches. Maintain a constant 'all'onda' (wavy) movement.

6. 06

   Halfway through the cooking process (approx. 8 minutes), fold in the finely grated orange zest and 20ml of orange juice.

7. 07

   Once the rice is al dente, remove from heat. Perform the 'mantecatura' by vigorously stirring in the cold butter cubes and Parmigiano Reggiano until an emulsion forms.

8. 08

   Briefly sear the red prawns in a smoking hot pan with a drop of oil for only 15 seconds per side to keep the center translucent and sweet.

9. 09

   Plate the risotto on flat warm dishes, tap the bottom to spread it evenly. Top with 3 prawns per plate.

10. 10

    Garnish with a light dusting of caper powder and a final thread of extra virgin olive oil.