Prawn and Lime Risotto

History & Background

Contemporary risotto of modern Mediterranean cuisine, with Asian touches. Spread in coastal restaurants since the 1990s, showcasing Mazara red prawn.

Ingredients for 4

• 320g Carnaroli rice
• 400g shelled red prawns (keep heads/shells)
• 2 untreated limes
• 1 shallot
• ½ glass dry white wine
• 1L stock made from the shells
• 2cm fresh ginger
• Parsley
• 50g cold butter
• Extra virgin olive oil
• Salt, pink peppercorns

Method

1. Make stock from prawn shells (sauté, deglaze with wine, simmer 20 min).
2. Sauté prawns 1 min in oil, salt, lime zest; reserve.
3. Sweat shallot in oil.
4. Toast rice and deglaze with wine.
5. Add hot stock for 14 min.
6. Fold in lime juice and grated ginger.
7. Manteca off heat with cold butter (no cheese), parsley and prawns.
8. Garnish with lime zest and pink peppercorns.

Wine pairing

Vermentino di Sardegna or Falanghina.

Common mistakes

• Overcooking prawns (rubbery).
• Underripe limes (too acidic).
• Adding Parmigiano (breaks the dish).