Acquerello Risotto with Sicilian...Acquerello Risotto with Sicilian Red Prawns and Amalfi Lemon Gel

A masterclass in Italian balance: ultra-creamy, aged Carnaroli risotto emulsified with Parmigiano-Reggiano, topped with sweet raw red prawns, bright fluid lemon gel, and toasted pistachios.

Ingredients

Cooking Instructions

1. 01

   To make the lemon gel, combine Amalfi lemon juice, simple syrup, and agar-agar in a small saucepan. Bring to a boil, whisking constantly, and let boil for 1 minute. Pour onto a tray and refrigerate until completely set and firm.

2. 02

   Transfer the chilled lemon gel to a high-speed blender and blend until perfectly smooth, glossy, and fluid. Transfer to a squeeze bottle and store in the fridge.

3. 03

   Lightly toss the raw red prawns with 10ml of olive oil and a tiny pinch of Maldon sea salt. Cover and store in the refrigerator until ready to plate.

4. 04

   In a wide, heavy-bottomed copper pot, sweat the minced shallots with 20ml of olive oil over low heat until completely translucent and soft but without color.

5. 05

   Add the Acquerello rice to the pot. Toast the grains dry for 3 minutes over medium heat, stirring continuously, until they are hot to the touch and smell toasted.

6. 06

   Pour in the white wine to deglaze, stirring constantly until the liquid has completely evaporated and the alcohol smell has cooked off.

7. 07

   Begin adding the hot shellfish stock one ladle at a time, stirring gently. Maintain a gentle simmer and wait for the rice to absorb most of the liquid before adding the next ladle. Cook for 15-16 minutes until the grains are perfectly al dente.

8. 08

   Remove the pot from the heat source. Perform the 'Mantecatura': vigorously stir in the cold cubed butter and grated Parmigiano-Reggiano to emulsify and create a creamy wave ('all'onda') structure. Season with salt to taste.

9. 09

   Ladle the hot risotto onto flat, warmed plates, tapping the bottom of the plate to spread the rice evenly. Arrange three cold raw prawns on top of each plate—the residual heat of the rice will warm them gently. Dot the surface with the Amalfi lemon gel, sprinkle with toasted pistachios, and garnish with bronze fennel fronds. Serve immediately.