Sunday , 18 February 2018
Ultime News

Risotto with Mazara prawns, courgette flowers on a cheese basket

Chef Luigi Quintieri

Ingredients (4 people)

350gr of Carnaroli rice

Extra virgin olive oil

50gr of parsley

30gr of prawns

60gr of courgette flowers

50gr of celery

20gr of carrots

20gr of onion

20gr of salt

5gr of garlic

10gr of dry white wine

20gr of Grana Padano cheese

20gr of fresh chilli

10gr of cherry tomatoes

For the cheese basket:

200gr of Grana Padano grated



In a pan add some extra virgin olive oil, when the oil is warm add the chopped garlic, parsley, chilli, prawns, the courgette flowers and white wine leaving to cook for a few minutes. Once the mix has dried a bit add the chopped tomatoes and season with salt. Start to add the rice intervolving with some fish stock. When the rice is cooked add some grated cheese, some chopped parsley and some fresh diced chilli and serve on the cheese basket.

For the cheese basket:

Using a non-stick pan pour evenly the grated cheese and leave it to cook over a medium heat until is brown on both sides. With the tip of a spatula or any kitchen accessory you feel comfortable with start to mould the basket by removing it from the pan and placing it over a cylindrical object as to create the shape of the basket. The object can be of any size depending on how big or small you want to make the basket. We recommend using a jam jar. Leave the cheese shape to cool and the carefully remove from the object.

Difficulty: Medium

Preparation time: 40 minutes

Suggested wine: “Ciró A. Malena”, strength 11.00%

Vineyards: GRECO DIV BIANCO 100%.

Suggested serving temperature: 8°-10°C.

EATALY - alti cibi