Squash risotto with peeled king prawns
4 people
40 min
Medium difficulty
Wine pairing
Lagrein Rosato Sudtirol DOC
Details
Wine pairing
Lagrein Rosato Sudtirol DOC
Pumpkin is sweet and creamy. King prawns recall the sea with its salinity but above all express an intense sweet tendency. The risotto has good structure, so the right wine is Lagrein rosé which completes the dish in all its characteristics.
How to cook it
Pan 40 minutes
Pan 40 minutes
The protagonist
Ingredients
- 200g Arbi Tropical Peeled King Prawns
- 350-400g squash
- 300g Carnaroli rice
- vegetable stock (2 carrots, 3 celery sticks, 2 onions)
- water for the stock (about 3 litres)
- 3 small shallots
- 25g grated Parmesan
- extra virgin olive oil
- 100 ml (a glass) brandy or white wine
- 30g almonds
- 20g butter
- grated lemon zest
- salt to taste
- pepper to taste
Preparation
- Prepare the vegetable stock with carrot, celery and onion.
- Fry the finely chopped shallot in a pan with a little oil until golden.
- Add the diced squash and cook for about 10 minutes, adding a little stock if necessary. Season with salt and pepper.
- Once cooked, take about half of the diced squash and puree using an immersion blender to obtain a creamy purée that you will use to coat the rice, giving it a velvety texture and a more delicate flavour. It will also serve as a finishing touch to the final dish.
- Pour the rice into the pan with the remaining half of the diced squash, toasting* for a few minutes.
- Once the rice is well warmed, deglaze with the brandy. Cook, gradually adding the vegetable stock, and about 5 minutes before the end of cooking add the peeled king prawns, which you will have defrosted earlier.
- Season with salt and pepper and, with the heat off, stir in the butter and squash purée.
- Using a coarse grater or a knife, grate almonds into small flakes and toast them in a non-stick pan.
- On a serving dish shape the rice into a cylindrical shape using a ring mould and sprinkle with grated lemon zest. Pour a spoonful of the purée onto the plate, garnish with the peeled king prawns and finish with the toasted almonds and a little black pepper.
- This step essentially involves cooking the rice for a few minutes without any liquid—in our case, in direct contact with the pan in the sautéed mixture—to further flavour our risotto. This will close the pores of the rice grains, so they will hold their shape longer and remain compact.