Risotto with prawns, burrata and colatura anchovy extract

Difficulty: Medium

Preparation: 40 minutes

Doses: 2 People

Preparation

Clean the prawns by removing the shell and the internal intestine, cut them and leave them in the refrigerator. With the shells prepare, in a saucepan, a broth by adding them to a base made by browning the onion, celery and fennel, then blend with a glass of white wine. When the alcohol has completely evaporated add the water, bring to the boil and cook for 30 minutes.

Peel the lemon and cut the peel into julienne strips, making sure to remove the white part. Proceed to blanch the lemon segments three times, alternating between boiling water and iced water.

In a saucepan, dry toast the rice with a pinch of salt. When the rice is very hot to the touch, add the shrimp broth until it fills up and finish cooking by adding the broth a little at a time, being careful to ensure that at the end of cooking it is neither too dry nor too wet. When the rice grain is al dente, remove from the heat and start stirring, adding the blended burrata, the colatura and the parmesan.

Enjoy!