Acquerello Risotto with Smoked...Acquerello Risotto with Smoked Burrata, Langoustine Tartare, and Meyer Lemon Gel

A Michelin-star level play on temperature and texture. Creamy, warm aged Carnaroli rice cooked in a delicate crustacean broth is contrasted by ice-cold sweet langoustine tartare, rich smoked burrata cream, and bright, acidic droplets of Meyer lemon gel.

Ingredients

Cooking Instructions

1. 01

   Shell and devein the langoustines, keeping the delicate tail meat on ice. Reserve all shells and heads. Finely chop the chilled langoustine meat into a delicate tartare. Season with 1 tablespoon of olive oil, Meyer lemon zest, and a pinch of Fleur de Sel. Cover and keep in the refrigerator until plating.

2. 02

   For the crustacean stock: Toast the reserved langoustine shells and heads in a pot with a drizzle of olive oil. Add the chopped fennel and cover with 1.2 liters of cold water. Bring to a gentle simmer for 20 minutes, skim any impurities, strain through a fine-mesh chinois, and keep warm on low heat.

3. 03

   For the Meyer lemon gel: Combine 100ml of strained Meyer lemon juice with 10g of sugar and 1g of agar-agar in a small saucepan. Bring to a boil while whisking constantly, and boil for exactly 1 minute. Pour into a flat container and chill in the refrigerator until set. Once firm, blend in a high-speed blender until a glassy, perfectly smooth fluid gel forms. Transfer to a squeeze bottle.

4. 04

   For the smoked burrata cream: Blend the smoked burrata and heavy cream together until silky and smooth. Strain through a fine sieve and transfer to a piping bag.

5. 05

   In a wide, heavy-bottomed pan, toast the Acquerello rice dry over medium-high heat for 2 minutes until the grains are hot to the touch. Add the minced shallots and 20ml of olive oil, sweating the shallots without coloring them for 1 minute.

6. 06

   Deglaze the rice with the white wine, stirring constantly until the alcohol aroma evaporates and the liquid is fully absorbed.

7. 07

   Begin adding the hot crustacean stock one ladle at a time, keeping the rice constantly bubbling and stirring gently to release the starches. Cook for approximately 15-16 minutes until the rice is perfectly 'al dente'.

8. 08

   Remove the pan from the heat. Perform the 'mantecatura' by vigorously whipping in the ice-cold cubed butter and grated Parmigiano-Reggiano, creating a wave-like ('all'onda') creamy consistency. Season with salt to taste.

9. 09

   To plate: Spoon the warm risotto onto flat serving plates, tapping the bottom of the plate to spread it evenly. Strategically pipe small dots of the smoked burrata cream and Meyer lemon gel over the surface. Place elegant quenelles of the cold langoustine tartare on top. Garnish with bronze fennel fronds and serve immediately.