Prawn carpaccio and a hearty shellfish broth make it one of the most delicious risottos to replicate at home, but it's the sauce that will truly amaze you: here's the recipe for "Cannavacciuolo style" fish risotto.

Ingredients

SERVINGS FOR 4 PEOPLE

FOR THE LEMON SAUCE

Juice of 6 lemons
1 tablespoon glucose
150 ml sunflower seed oil

Method

In a saucepan, reduce the lemon juice by about 1/3, add the glucose, and bring to a boil. Cool, then emulsify with oil until it reaches the consistency of mayonnaise.

FOR THE PRAWN CARPACCIO

12 red prawns
Italian extra virgin olive oil

Method

Clean the prawns by removing the gut, shell, and head, but keep the heads for the bisque.

Place four prawns at a time on a greased sheet of transparent film. Cover them with another film and beat them with a meat mallet to obtain a disk about 3 mm thick. Put it in the freezer.

Detach from the film and, using a pastry cutter, cut out cylinders, then place back in the freezer.

FOR THE SHELLFISH BROTH

½ carrot
½ celery stalk
½ onion
½ head of garlic
100 ml brandy
1 tomato
Bouquet garni (thyme, parsley stems, basil, bay leaf)
Italian extra virgin olive oil

Method

Wash, peel, and dice onion, carrot, and celery, then sauté in a saucepan with a little oil and a clove of garlic.

Add the prawn shells and heads and toast them, then break them by crushing them with a wooden spoon.

Add the washed and chopped tomato pieces and continue cooking until all the liquids are absorbed. Deglaze with 100 ml of brandy, and once it has evaporated, add the bouquet garni, cover completely with cold water, and bring to a boil.

Skim to remove impurities and let simmer for at least 40 minutes.

Remove from heat and let it cool, then strain through a chinois. Put the filtered sauce back in the pot and reduce it slightly.

FOR THE RISOTTO

320 g Carnaroli rice
500 ml fish broth
70 ml Prosecco brut Cannavacciuolo
1 tablespoon of chopped parsley
Salt to taste
Italian extra virgin olive oil
Garlic oil (1 head of garlic per 100 ml of olive oil; blend)

Method

In a large saucepan, toast the rice with a pinch of salt. Deglaze with Prosecco brut Cannavacciuolo and, once evaporated, moisten with hot fish broth and continue cooking. Gradually extend with fish broth and bisque.

When cooked, remove from heat and cream with Italian extra virgin olive oil, add a few drops of garlic oil, parsley, and adjust the salt.

FOR THE FINISHING AND/ OR PLATING

Salt flakes

Method

Plate the risotto on a flat plate, place the thawed shrimp carpaccio on top, polish with extra virgin olive oil, sprinkle with some salt flakes, and finish with the lemon sauce.

Find here Chef's recipes

Cover photo: @Stefano Fusaro