Risotto Portofino

For the shrimp prep

1. Peel the prawns, reserving the heads and shells for the sauce.

2. Remove the vein from each prawn body and slice the bodies in half lengthwise.

3. Place the sliced prawn meat onto a sheet of acetate, cover, and beat finely with a meat mallet until smooth and thin to create a homogeneous disc.

4. Extract the coral from the prawn heads into a mortar.

5. Emulsify the coral with a pestle, adding a stream of extra virgin olive oil and Maldon salt to create a mayonnaise-like emulsion.

For the shrimp head sauce

6. Press the remaining parts of the prawn heads through a juicer or press to extract the rich shrimp head juice/sauce.

For the risotto

7. In a saucepan, heat 1 tbsp extra virgin olive oil over medium heat, add 300 g Carnaroli rice, and a pinch of salt.

8. Toast the rice dry until hot to the touch, about 2 minutes.

9. Deglaze the pan with a splash of white wine and allow the alcohol to cook off.

10. Add boiling water a ladleful at a time, stirring continuously and adding more water only as it absorbs into the rice, until cooked al dente, 15–18 minutes.

    Then 15 min of waiting

11. Remove the saucepan from the heat and mount (mantecare) the risotto by vigorously stirring in the lemon butter, grated Parmigiano Reggiano, and a drizzle of extra virgin olive oil until creamy.

For the assembly

12. Spoon the warm, creamy risotto into deep wide-rimmed serving plates and tap the bottom of the bowl to level the rice flat.

13. Carefully place the prepared flattened prawn wafer directly over the warm rice so it gently warms from underneath.

14. Pipe or drizzle the extracted shrimp head sauce around the edge of the plate and onto the rice.

15. Dot small drops of the prawn coral mayonnaise over top of the prawn disc.

16. Garnish with fresh rue leaves to add a bitter, aromatic finish.