Risotto with mint pea cream and red shrimp tartare with lime. You have important guests to dinner? People with whom you would like to make a great impression (a little mother-type’ criticona), but you don't have time to cook special dishes? There's me! Not in the sense that I'm coming to your House to Cook, Although frankly if you lived in Rome I would deffo, but in the sense that I have a recipe for you.
I would say that this risotto, with creamed peas (fresh, because right now they are in season) and mint and marinated prawns with ginger and lime Tartar, It is prepared in just over half an hour, cooking rice including? Probably not, and if you don't get it you will not understand even your guests. You try it? Let me know what do you think of? Remember that the prawns must be bought already culled in pescheria or you have to put them in the freezer for at least 4 days. You can use red shrimp, but it's also great with the simple and humble pink shrimp of nassa, My Favorites.
If you like risotto, even particulars, have a look at all my RECIPES FOR RICE and, Obviously, my RECIPES WITH PRAWNS and all SPRING RECIPES WITH PEAS. And if you're new to risotto, on my YouTube channel find the VIDEO PUMPKIN RISOTTO RECIPE, that you can use to understand all the tricks for a perfect risotto. Have a good day!
320 grams of vialone rice nano Verona or Carnaroli
250 grams of peas
a spring onion or shallot
extra virgin olive oil as required
salt and pepper, to taste
fresh mint, to taste
20 grams of butter
half a glass of dry white wine
Red prawns 20 killed
zest and juice of one lime
a strip from two centimeters of grated ginger
grated stale bread, to taste
1 teaspoon anchovy sauce (Optional)
Chop the onion and Brown in a pan with a drizzle of extra virgin olive oil, then add the chopped Mint and peas and cover with water. Season with salt, pepper and Cook (about 15 minutes). Store pea cooking water (You'll use to flavor the risotto) and blend the peas emulsifying with oil. You have to get a thick and smooth puree.
Clean the prawns, also removing the inner thread of the intestine, place them in a bowl to marinate with the juice and lime zest, grated ginger, little fresh ground black pepper and a drizzle of oil. After 15-20 minutes, make a joke of shrimp with a knife and refrigerate.
Toast the grated bread in a pan with a drizzle of oil until crispy, then add the anchovy, mix well and set aside.
For cooking rice, toast the rice in a drizzle of extra virgin olive oil, Deglaze with white wine and, when the alcohol has evaporated, add the pea cooking water, Add salt and continue cooking the risotto joining simply gradually boiling water. When the rice is at 5 minutes from the end of the cooking, Add the peas and continue cooking. Stir in the butter, Adjust if necessary with salt and pepper.
Serve the risotto in individual plates, putting in the middle of each plate a quenelle of marinated shrimp and Powdering the risotto (not prawns) with toast. Garnish with a fresh mint leaf and serve immediately. Bon appétit!
MATCHING: A classic South Tyrolean method sparkling wine is our suggestion for this recipe, played on contrasting tones of sweet and salty. We combine the extra brut Cuvée Marianna /Chardonnay and Pinot Noir) produced by the Arunda Sektkellerei winery (Kaser, in the province of Bolzano). With its complex, ranging from citrus to fishing, from walnuts to vanilla, This sparkling wine offers nuances to the palate of great elegance. A very fine perlage and balanced does the rest.