INGREDIENTS
- 280 g Gallo Carnaroli rice (if not available, any brand will do as long as it is Italian);
- 1 kg large prawns;
- 20 g lard chopped;
- 50 g lard cubes;
- 4 slices of lard;
- lemon thyme leaves, sprigs of lemon thyme;
- 1/2 onion;
- 1 shallot;
- 30 ml dry white wine;
- 1.5 liters vegetable stock;
- 30 g of butter;
- white wine, white vinegar, peppercorns, 1 onion, salt, pepper, extra virgin olive oil
PREPARATION
Put the butter in a bowl and add white wine, white wine vinegar, peppercorns and onion stew. Whisk all and transfer to the refrigerator. Peel the prawns, set aside 4 of them and steam quickly the remaining.
Heat a tablespoon of oil in a saucepan, add the chopped bacon, let it dissolve, then add 30 g of sausage prepared with onions and shallots. Fry without coloring. Add the rice, stirring and sprinkling a drizzle of wine. Unite step by step always stirring the broth boiling prawns. Simmer and remove from the heat when the risotto is "al dente". Add the whipped butter, lard cubes, 4 prawns cut into pieces, the leaves of thyme, salt and pepper. Complete the creaming of the rice, stirring vigorously and adjust the thickness by adding more broth if necessary. Transfer the risotto into serving dish, garnish with steamed shrimps, a scoop of tartare of raw shrimp, a rose made with slices of bacon and a few sprigs of thyme.