Acquerello Risotto with Sicilian...Acquerello Risotto with Sicilian Pistachio, Red Prawn Tartare, and Smoked Burrata

A luxurious, multi-textured modern Italian masterpiece featuring aged Acquerello rice creamed with Bronte pistachio paste, topped with sweet, raw Mazara red prawns and elegant dots of smoked burrata emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the Prawn Tartare: Finely dice the cleaned red prawns. Gently toss them in a small bowl with a drizzle of extra virgin olive oil, a few drops of Meyer lemon juice, a pinch of Maldon salt, and a touch of finely grated lemon zest. Cover and refrigerate immediately.

2. 02

   Create the Burrata Emulsion: Place the smoked burrata in a high-speed blender with a tablespoon of water or cream and a tiny pinch of salt. Blend until absolutely smooth and velvety. Transfer to a squeeze bottle and set aside at room temperature.

3. 03

   Toast the Rice: In a wide, heavy-bottomed copper pan, dry-toast the Acquerello rice over medium heat for 2-3 minutes until the grains are hot to the touch. Pour in the white wine and let it evaporate completely, stirring constantly.

4. 04

   Cook the Risotto: Begin adding the simmering vegetable stock one ladle at a time, stirring continuously. Maintain a gentle simmer and only add more stock once the previous ladle has been absorbed by the rice. Continue this process for 15-16 minutes until the rice is perfectly al dente.

5. 05

   The Mantecatura: Remove the pan from the heat. Vigorously whip in the cold cubed butter, grated Parmigiano Reggiano, and the pistachio paste to emulsify, creating an incredibly creamy, wavy consistency ('all'onda'). Season with salt to taste.

6. 06

   Plating: Spoon the vibrant green pistachio risotto onto flat serving plates, gently tapping the bottom of the plates to spread the rice evenly in a perfect circle.

7. 07

   Garnish and Serve: Artfully arrange small quenelles of the chilled red prawn tartare on top of the warm risotto. Pipe elegant dots of the smoked burrata emulsion around the prawns. Garnish with chopped toasted pistachios, micro-basil, and delicate flecks of edible gold leaf. Serve immediately.