Saffron risotto with red prawn tartare
Ingredients to choose
-
Black Pepper
just enough
-
Butter
just enough
-
Parsley
1 tuft
-
Aged Carnaroli rice
320 g
-
Saffron paste stock
20 g
-
Fish granular seasoning
30 g
-
red prawn
100 g
-
Extra virgin Olive Oil
just enough
How to prepare it
- Prepare the stock by bringing the water to the boil and adding the seasonings.
- Start toasting the rice and bring to the boil by adding the stock.
- As soon as the cooking is finished, stir in the iced butter and black pepper and the previously chopped parsley.
- Serve and add the red prawn tartare previously seasoned with olive oil, salt and pepper.
