Prepare first
This dish uses 2 preparations, each with its own recipe. Each is shown at the quantity its own recipe makes.
- Fermented TomatoCook preparation
- Crispy Melanzane Herb NestCook preparation
Risotto Nero del Mare
Back to the recipeCooking
Step 1 of 10
Method
1 of 10
Season the prawns lightly and sear in olive oil for about 1 minute per side. Remove and keep warm.
Swipe, or use the arrow keys
What you are cooking with
Risotto
- 90 g Carnaroli rice
- 20 g Shallot, fine brunoise
- 2 g Garlic, finely grated
- 15 ml Extra-virgin olive oil
- 60 ml Dry white wine
- 750 ml Sea Brodo, keep hot; use as needed
- 10 g Squid ink
- 20 ml Fermented tomato, blend the fermented tomato flesh to a smooth passata
- 30 g Cultured butter
- 25 g Parmigiano Reggiano
Seafood
- 2 each Large prawns
- 50 g Clam meat
- 50 g Mussel meat
- 40 g Baby calamari, scored
- 3 each Clean clam shells, optional for plating
- 3 each Clean mussel shells, optional for plating
Finish
- 1 portion Crispy Melanzane Herb Nest
- to finish Extra-virgin olive oil
- to finish Fresh lemon zest
- to finish Baby herbs
- a few flakes Maldon sea salt