Acquerello Risotto with Sicilian...Acquerello Risotto with Sicilian Red Prawn Tartare and Bronte Pistachio

A luxurious masterclass in texture and temperature: aged Acquerello rice infused with saffron and citrus, topped with pristine, sweet red prawn tartare, creamy smoked burrata, and toasted Bronte pistachios.

Ingredients

Cooking Instructions

1. 01

   Finely chop the cleaned red prawns into a delicate tartare. Season with 10ml of extra virgin olive oil, a pinch of sea salt, and half of the Meyer lemon zest. Cover and keep in the coldest part of the refrigerator.

2. 02

   In a small bowl, steep the saffron threads in 50ml of the warm shellfish stock for at least 15 minutes to extract the full aroma and color.

3. 03

   In a heavy-bottomed copper pot, toast the Acquerello rice dry over medium heat for 3 minutes, stirring constantly, until the grains are hot to the touch and smell slightly nutty.

4. 04

   Deglaze the rice with the white wine, stirring continuously until the alcohol has completely evaporated and the liquid is fully absorbed.

5. 05

   Begin adding the simmering shellfish stock ladle by ladle, stirring gently. Ensure the liquid just covers the rice and is absorbed before adding the next ladle. Keep the heat at a gentle simmer.

6. 06

   At the 10-minute mark, pour in the steeped saffron stock. Continue cooking and stirring the risotto for another 5 to 7 minutes until the rice is perfectly al dente.

7. 07

   Remove the pot from the heat source. Perform the 'mantecatura': vigorously whip in the ice-cold cubed butter and grated Parmigiano-Reggiano. Incorporate air by shaking the pan back and forth to create a creamy, wave-like emulsion ('all'onda'). Season with sea salt and white pepper to taste.

8. 08

   To serve, spoon the vibrant saffron risotto onto flat, warm plates, tapping the bottom of the plates to spread the rice evenly. Top with delicate dollops of the smoked burrata cream, spoonfuls of the chilled red prawn tartare, and garnish with the toasted Bronte pistachios and remaining lemon zest.