Recipe Saffron risotto with prawns and scorzone truffle
YIELD: MAKES 4 SERVINGS
- 2 cloves garlic
- 1 red pepper
- Prawns 100 gr
- Rice 400 gr
- Truffle cream 100 gr + 1 Nero di Cognaro scorzone truflle 100 gr
- Parmesan cheese 60 gr
- 2 gr of saffron in pistils (failing this, 2 sachets of saffron powder)
- Oil q.s.
- Salt to taste
- White wine
- Chopped parsley
PREPARATION OF RICE
Prepare shelled prawns, wash them and let drain. Cook a 1/4 of available prawns on plate or grid.
Chop the garlic and chilli and put them to fry in the oil and, once hot enough, add 3/4 of the previously prepared shelled prawns, add salt and cook for 2 minutes. Then add the rice, salt, pepper and toast it blending with white wine. Add the vegetable stock to cover the rice and continue whenever it dries.
The cooking lasts 20 minutes but always keep an eye on the beans to prevent overcook the risotto. When there are 5 minutes at the end of cooking, add the sachets of saffron and the pistils.
GIVING FLAVOR WITH TRUFFLE
One of the secrets to get a delicious risotto is cooking it over low heat and add the truffle sauce towards the end, as it will lose the flavor during cooking.
When cooked, add the butter and 60 grams of Parmesan and let stir it all for a couple of minutes, being careful not to overcook.
Bring risotto to the table, served on a plate decorated with the remaining prawns not used for cooking and with black scorzone truffle, how much do you prefer.
Garnish the plate with some parsley for the most discerning guests.