Risotto Recipe with Yellow Zucchini and Prawns

Risotto with Cream of Yellow Zucchini and Basil, Pink Prawns, Elderberry, Yogurt.

Acquerello Rice recipe courtesy of Chef Eleonora Zilli

Ingredients

170 g of Acquerello Rice

6 pink shrimp

A few tufts of glasswort (sea asparagus)

2 smooth yellow courgettes

1 mint leaf

5 fresh basil leaves

Buffalo milk yoghurt

Sugar-free elderberry jam

1 untreated lemon

1 knob of frozen clarified butter

2 tablespoons of Parmesan cheese

Vegetable broth to taste

Oil to taste

Preparation

Start with the vegetable broth: bring two carrots, a leg of celery, a Tropea onion, parsley, basil, a pinch of salt to a boil for 30 minutes. Filter everything.

Clean the prawns, cut them into small pieces and marinate them with a little oil and lemon.

Boil in two separate pots respectively glasswort and smooth yellow zucchini.

Then blend the zucchini alone to create a cream.

In a small bowl, mix a tablespoon of elderberry jam with a tablespoon of buffalo milk yoghurt.

Blend the raw basil leaves with a little ice water, a mint leaf, a pinch of salt and a teaspoon of oil.

In a saucepan, toast Acquerello until the grain becomes translucent so that it initially retains the starches in cooking. Add the broth and continue cooking. After 8/9 minutes the rice begins to release starch during cooking and the grain begins to take on flavour, here add the yellow zucchini cream and a spoonful of basic emulsion.

When cooked, turn off the heat and stir in a knob of iced clarified butter and two tablespoons of Parmigiano Reggiano. Leave to rest for at least a minute, add a few drops of lemon and serve the rice garnish with the fresh prawns, the sugar-free elderberry jam, the buffalo milk yoghurt, the glasswort and a light sprinkling of lemon zest.