Carnaroli rice from the plain of sibari magisa with king’s saffron, purple shrimp tartare, sour butter and Calabrian black truffle.
Ingredients for 4 people
- 320gr Carnaroli rice from the plain of Sibari magisa
- 0,48gr of king’s saffron (about 4 sachets)
- Purple shrimp tartare 200gr.
- Calabrian black truffle to taste
- 1L of vegetable broth
- Sour butter 80gr.
- Marjoram to taste
- Salt to taste
- SICHUAN pepper to taste
Method
Before you start making the risotto, prepare the purple shrimp tartare.
Clean the prawns by removing the head, shell and gut.
Once clean, cut them with a knife and season with oil, salt and pepper and set aside.
In a saucepan, pour the rice and saffron.
Dry toast the rice and, as soon as the rice is hot, add a few ladles of vegetable broth and mix.
Add hot broth from time to time and stir constantly.
As soon as the risotto is ready, remove it from the heat and stir in the sour butter, marjoram and Sichuan pepper.
Put the rice on a serving dish.
Place the purple shrimp tartare in the center and finally grated black Calabrian truffle, salt and pepper.
We thank the chef Giuseppe Francesco Luci for making it.
We thank the chef Giuseppe Francesco Luci for making it.
