Method
In a heavy-bottomed saucepan gently cook onions in 25g of butter and olive oil until golden. Add the rice and ‘toast’/cook for a few mins. Then add Prosecco and allow to evaporate.
Add a ladle of boiling stock, squid ink and bring to a simmer. As the stock is absorbed, add another ladle of stock. Continue until the risotto is cooked “al dente” (approx 16-18 minutes)
Meanwhile mix in a bowl prawns with lime juice and extra virgin olive oil and seaweed salt + 1 tablespoon of prosecco
Lay on the table 4 flat plates and add 1teaspoon of anchovy paste on each one. With a brush, spread the anchovy paste across and around the plate.
Then add on top 6 halfs raw prawns.
When ready, remove risotto from heat, then add in the butter and parmesan. Allow to rest for 1-2 minutes.
Serve Risotto on top of the raw prawns, then garnish with burrata and lime zest.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
In a heavy-bottomed saucepan gently cook onions in 25g of butter and olive oil until golden. Add the rice and ‘toast’/cook for a few mins. Then add Prosecco and allow to evaporate.
Add a ladle of boiling stock, squid ink and bring to a simmer. As the stock is absorbed, add another ladle of stock. Continue until the risotto is cooked “al dente” (approx 16-18 minutes)
Meanwhile mix in a bowl prawns with lime juice and extra virgin olive oil and seaweed salt + 1 tablespoon of prosecco
Lay on the table 4 flat plates and add 1teaspoon of anchovy paste on each one. With a brush, spread the anchovy paste across and around the plate.
Then add on top 6 halfs raw prawns.
When ready, remove risotto from heat, then add in the butter and parmesan. Allow to rest for 1-2 minutes.
Serve Risotto on top of the raw prawns, then garnish with burrata and lime zest.
