Risotto al Timo Selvatico,...Risotto al Timo Selvatico, Gamberi Rossi di Mazara e Bergamotto

An avant-garde interpretation of Italian coastal terroir: aged Carnaroli rice mantecato with cold wild thyme butter and 36-month Vacche Rosse Parmigiano, crowned with pristine Sicilian red prawn crudo, candied bergamot gel, and charred Pantelleria caper dust.

Ingredients

Cooking Instructions

1. 01

   Prepare the bergamot fluid gel: Whisk bergamot juice with agar-agar in a small saucepan. Bring to a rapid boil for 45 seconds, then pour into a shallow dish and chill at 2°C until set solid. Transfer to a high-speed blender and process until glossy, velvet-smooth, and bubble-free. Place in a precision piping squeeze bottle.

2. 02

   Prepare the caper powder: Roast the dehydrated capers in a dry skillet over medium heat until deeply browned and fragrant (around 3 minutes). Cool completely, then pulverize into a micro-fine obsidian powder using a spice grinder.

3. 03

   Prepare the prawn crudo: Lightly crush the raw prawn tails between sheets of parchment with a flat weight to 5mm thickness. Brush delicately with cold-pressed Taggiasca oil and a whisper of fleur de sel. Keep chilled at 3°C until plating.

4. 04

   Tostatura: Heat a wide copper rôtissoire over medium-high heat. Add the Carnaroli rice dry—without fat—toasting for 2 to 3 minutes until the grains are hot to the touch and emanate a toasted brioche aroma. Deglaze with cold Franciacorta, letting the alcohol vaporize completely in seconds.

5. 05

   Cottura: Begin adding boiling prawn-infused broth one ladle at a time, keeping the rice in a lively, continuous rolling simmer. Agitate gently and systematically with a wooden spatula for exactly 14 minutes, maintaining an undulating 'wave' (all'onda).

6. 06

   Mantecatura: Remove the pan entirely from the heat source. Allow the temperature to rest for 60 seconds. Vigorously whip in the freezer-cold cubed butter, finely microplaned Parmigiano-Reggiano, and wild thyme leaves. Emulsify by shaking the pan in circular movements to trap air, achieving a mirror-like, supple, fluid consistency.

7. 07

   Plating: Spoon the risotto into the center of warm, flat Michelin-style presentation plates. Tap the bottom of the plate firmly against the palm to spread the rice into a level, shimmering disc. Neatly drape the cool prawn crudo across the center. Dot with precise spheres of bergamot gel, and finish with a dusting of roasted caper powder across the edge.