Shrimp Carpaccio Risotto with Lemon Sauce
Shrimp Carpaccio Risotto with Lemon Sauce
4 serves
Shrimp carpaccio served on top of the most delicious risottos is easy to replicate at home, but it's the sauce that will truly amaze you and your guests
FOR THE LEMON SAUCE
- Juice of 6 lemons
- 1 tablespoon white sugar
- 150 ml sunflower seed oil
Procedure
In a saucepan, reduce the lemon juice by about 1/3, add the sugar and bring to a boil. Cool, then slowly, whisk in the oil until it reaches the consistency of mayonnaise.
FOR THE PRAWN CARPACCIO
- 4 pink prawn carpaccio discs, allowed to defrost (don’t remove from the backing paper)
FOR THE SHELLFISH BROTH & RISOTTO
- ½ carrot
- ½ celery stalk
- ½ onion
- ½ head of garlic
- 500 grams prawn or other shellfish shells
- 100 ml brandy
- 1 tomato diced
- Bouquet garni (thyme, parsley stems, basil, bay leaf)
- 700 ml water
- Italian extra virgin olive oil
Procedure
Dice the 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 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 water, and bring to a boil.
Let simmer for at least 40 minutes, pass through a strainer into a clean pan and bring to boil. You should have around 500 ml of finished broth
FOR THE RISOTTO
- 320 g Carnaroli rice
- 500 ml shellfish broth
- 70 ml Prosecco or white wine
- 1 tablespoon of chopped parsley
- Salt to taste
- Italian extra virgin olive oil
- 50ml of whipping cream
- Garlic oil (1 head of garlic per 100 ml of olive oil; blend)
Procedure
In a large saucepan, toast the rice with a pinch of salt. Deglaze with Prosecco or white wine and once evaporated, moisten with hot seafood broth and continue cooking. Gradually extend with shellfish broth, one ladle at a time
When cooked, remove from heat add 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
Procedure
Plate the risotto on a hot flat plate, place the thawed shrimp carpaccio on top by sliding it off of the backing paper, splash with extra virgin olive oil, sprinkle with some salt flakes, and finish with the lemon sauce.
