Risotto al Nero di...Risotto al Nero di Seppia con Gamberi Rossi e Limone di Sorrento

A sophisticated Venetian-inspired black ink risotto, elevated with butter-poached Sicilian red prawns and the bright, aromatic essence of Sorrento lemon.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed copper pot, sweat the minced shallots in olive oil over low heat until translucent, ensuring no browning occurs.

2. 02

   Increase heat to medium. Add the Carnaroli rice and toast (tostatura) for 2-3 minutes until the grains are hot to the touch and the edges are translucent.

3. 03

   Deglaze the pan with the white wine, stirring constantly until the alcohol has fully evaporated.

4. 04

   Stir the cuttlefish ink into the first ladle of hot fish fumetto. Add this to the rice and stir gently but continuously.

5. 05

   Continue adding the stock one ladle at a time, allowing the rice to absorb the liquid before adding more. Maintain a gentle simmer for approximately 16-18 minutes until 'al dente'.

6. 06

   While the risotto cooks, lightly poach the red prawns in a small pan with a tablespoon of water and a knob of butter for 90 seconds. They should remain succulent and slightly translucent in the center.

7. 07

   Remove the risotto from the heat. Perform the 'mantecatura': vigorously beat in the chilled butter cubes and Parmigiano Reggiano to create a creamy, wave-like consistency (all'onda).

8. 08

   Plate the risotto on flat warm plates. Tap the bottom of the plate to spread the rice evenly. Top with the poached prawns, fresh lemon zest, and a sprinkle of chives.