Risotto with lemongrass bisque, red shrimp tartare and confit tomatoes

Yields: 2 Servings Difficulty: Difficult
Vai alla ricetta

The recipe is by Chef Daniele Bonizzoni, the star of the kitchen brigade at Le Serre by ViVi. Risotto with lemongrass bisque and red shrimp tartare: the ultimate comfort food, warm and creamy, yet sophisticated, scented with sea and citrus. A true delight!

There are many steps, but nothing difficult. Just follow Daniele's suggestions to the letter—how to clean the shrimp without cutting them, how to keep the colors vibrant, how to tell when the rice is toasted.

If you've never made a chef-proof risotto all'onda, now's your chance! If you have any questions, leave us a comment; Daniele will happily answer them. If you try the dish, let us know how it turned out!

Good cooking.

Ingredients

0/22 Ingredients
    Lemongrass Bisque
    • Shrimp tartare
    • Confit tomatoes
    • Candied zest
    • Risotto

Instructions

0/17 Instructions
    Shrimp tartare
  • Remove the shrimp shells and heads using small movements so that the shrimp intestine remains attached to the head (this avoids making an incision).
  • Rinse the prawns in cold, lightly salted water, dry them, and cut them into bite-sized pieces with a knife.
  • Season with extra virgin olive oil, salt, white pepper and lime powder.
  • To make lime powder, simply dry the lime peels at 90 degrees for a few hours, then grind them and pass them through a fine-mesh sieve.
    • Lemongrass Bisque
  • Chop the carrots (with the peel on to keep the color!), the celery, and the onion for the soffritto, to which you add the crushed and chopped lemongrass sticks.
  • Toast the shrimp heads along with the soffritto (see below for cleaning instructions), add the wine, let it evaporate, and add ice or cold water. Once it reaches a boil again, the bisque is ready. Blend and strain. TIP: To obtain a perfectly orange bisque, it's essential to thoroughly clean the shrimp heads. Remove the eyes and clean the insides to eliminate any traces of ammonia.
    • Confit tomatoes
  • Slice the cherry tomatoes and place them on a baking sheet, cut-side up. Drizzle with extra virgin olive oil, salt, and sugar. Bake in a conventional oven at 90 degrees for 2 hours.
    • Candied zest
  • Wash the lemons thoroughly, and peel them with a potato peeler, taking care to remove as little of the white pith as possible.
  • Blanch them in water twice (i.e., start with cold water, bring to a boil, and repeat the process). Cut them into julienne strips.
  • Place the lemons in a saucepan with 250 g of water, the granulated sugar, and the strained lemon juice. Add the julienned peel and cook until candied.
    • Risotto
  • Place the bisque in a saucepan to heat.
  • For the risotto, start with a saucepan and a little extra virgin olive oil, a clove of garlic to be removed once the oil is hot and flavored.
  • At this point, add the rice to begin toasting. Stir frequently during this stage to prevent it from burning. The rice is toasted when it's too hot to hold in your hand; at that point, you can add the white wine.
  • Let it evaporate and when you no longer smell the alcohol, add the bisque until it covers the rice (it is important that the bisque is hot to ensure that the rice continues to cook evenly).
  • Stir occasionally to prevent the rice from sticking, but not excessively, as this will release too much starch. Season the risotto with salt each time you add the bisque, tasting to adjust the seasoning. Basting the risotto three times in total will be sufficient if you use the right amount of liquid each time.
  • Once the risotto is finally cooked, usually after 15 minutes, begin the creaming process. With the heat off, add a knob of butter, a little more bisque (if needed), and gently push the pan back and forth to fold the rice over itself. The risotto is ready when it's thick and creamy and you can create a wave during this process.
    • Plating
  • We are ready to plate our risotto, decorating it with prawn tartare, confit tomatoes and candied zest.

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