Risotto al Bergamotto, Gambero...Risotto al Bergamotto, Gambero Rosso di Mazara e Polvere di Cappero

An exquisite contemporary Italian dish featuring aged Acquerello Carnaroli risotto gently infused with Calabrian bergamot essence, crowned with sweet crudo of Mazara del Vallo red prawns, and finished with umami-rich Pantelleria caper dust.

Ingredients

Cooking Instructions

1. 01

   Preheat an oven to 90°C (195°F). Spread the desalted capers across a parchment-lined baking sheet and dehydrate for 2 hours until completely brittle. Grind in a spice grinder to a fine savory powder and set aside.

2. 02

   Peel and devein the Mazara red prawns, reserving the bodies chilled. In a saucepan, lightly crush the shells and heads in a drop of olive oil, cover with cold water, simmer gently for 25 minutes, and strain through a fine chinois to produce a clear, fragrant fumet.

3. 03

   Gently dice the prawn tails into pristine bite-sized tartare jewels. Dress delicately with a few drops of bergamot juice, a drizzle of Taggiasca olive oil, and a light touch of Maldon salt. Keep refrigerated until plating.

4. 04

   In a heavy-bottomed copper rôtissoire or sauté pan, dry-toast the Acquerello rice over medium heat without fat for 2–3 minutes until the grains are evenly hot to the touch and release a nutty aroma.

5. 05

   Deglaze the toasted rice with cold Franciacorta, letting the alcohol vaporize completely while stirring continuously. Begin adding the hot shellfish fumet one ladle at a time, allowing each addition to be absorbed before adding the next, maintaining a rhythmic simmer for approximately 15 minutes.

6. 06

   Remove the pan from the heat while the grains are still perfectly al dente. Allow the rice to rest undisturbed for 60 seconds.

7. 07

   Execute the mantecatura: vigorously whip in the freezing-cold cultured butter, finely microplaned Parmigiano Reggiano, fresh bergamot zest, and a few drops of bergamot juice until an impeccably glossy, wave-like 'all'onda' consistency is achieved. Adjust seasoning with white Kampot pepper.

8. 08

   To serve, tap the bottom of wide, flat ceramic plates so the risotto flows evenly across the surface. Neatly arrange three quenelles of chilled red prawn tartare over the warm rice, dust diagonally with dehydrated caper powder, and garnish with delicate micro bronze fennel fronds. Serve immediately.