Risotto with Cream of Yellow Zucchini and Basil, Pink Prawns, Elderberry, Yogurt.
Acquerello Rice recipe courtesy of Chef Eleonora Zilli
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
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.