Burrata risotto with Caramote prawns and lime is the perfect dish for a romantic evening. Serve it as a main course for Valentine’s Day dinner or why not surprise your guests on a special occasion with this delicious seafood recipe!
This very easy fish dish is also suitable for those who are not so confident in the kitchen: it will surprise everyone with its simplicity and exceptional flavour. We went in search of a cheaper version of the traditional prawns and scampi, opting for Caramote prawns: who said you have to spend a lot to bring a great fish dish to the table?
With our recipe for Burrata and prawn risotto, you can impress your guests with minimal effort… and achieve a super result!
Seafood recipes are a true Valentine’s Day classic. Known as powerful aphrodisiacs, these fruits of the sea are in fact perfect for creating a romantic atmosphere and stimulating the senses, enchanting your guests and making them feel special.
What’s the optimal rice to choose?
For this risotto, we used very few yet readily available ingredients and opted for a variety of rice usually reserved for soups and timbales, known as Originario.
Also known as Comune or Balilla, it is among the oldest: its classification dating back to the 1920s. Even then, it was a cheap and abundantly available product, used by less well-off families to create simple but nutritious dishes in a time of scarce ingredients.
Even rice follows fashions and – with the likes of Carnaroli, Arborio and Vialone Nano – we tend to buy the same varieties and end up forgetting a part of our gastronomic heritage.
Fortunately, this rice with its marvellous properties has finally been rediscovered and brought back to life even in the most refined recipes, thanks to some well-known chefs.
Its cooking time is short, its grain small and rounded, and it’s well suited for those of us who are not particularly skilled in risotto preparation. Originario, in fact, releases a lot of starch during cooking, thus helping to obtain a perfect creamy risotto without too much effort!
You can add your own personal touch to this recipe, depending on your taste and imagination. What is certain is that this creamy risotto with prawns, lime and Prosecco is a unique treat that will delight even the most sophisticated palates – and not just on Valentine’s Day!
Burrata risotto with prawn tartare, lime and Prosecco – Valentine’s Day recipe
INGREDIENTS (serves 2)
- 8 prawns (suitable for raw consumption)
- 1/2 an untreated lime
- 140 g rice of the Originario variety
- 100 g buffalo Burrata cheese
- vegetable stock as desired
- 60 ml Prosecco Extra Dry
- 1 tsp. ground white pepper
- fresh thyme
- salt and extra virgin olive oil as desired
- To prepare the buffalo Burrata risotto with uncooked prawns and lime, start by cleaning the crustaceans. Remove the head with a firm movement; then remove the legs and tail. Continue by removing the remaining carapace.
- Set the carapace and heads aside, taking care to cut off the part with the eyes.
- In a saucepan, toast the carapaces and crush the heads, add a few sprigs of thyme and cover with cold vegetable stock from the fridge; cook for about half an hour, then strain the fish stock through a fine-mesh strainer and keep warm.
- Next, clean the prawn meat by removing the intestines. Make a shallow incision in the back of the crustacean with a small, sharp knife. Gently pull out the intestine (the black thread revealed by the incision).
- Cut up the prawn meat, place in a bowl and season with a marinade of oil, salt, white pepper and lime juice. Cover with foil and leave to rest in the refrigerator.
- Move on to cooking the rice. Dry toast it for a couple of minutes; add a splash of Prosecco then cover with the previously prepared fish stock and season with salt as desired. Bring to the boil, stirring and continuing to add stock as necessary (this will take about 12 minutes).
- Cut the buffalo Burrata in two; use its Stracciatella (milk) to cream the risotto to the perfect consistency – away from the heat – then flavour with lime zest and transfer the Burrata risotto to serving plates.
- Finish the dish with small quenelles of marinated prawns, a few thyme leaves, a pinch of lime zest, a sprinkle of ground pepper and a drizzle of extra virgin olive oil.
- Your Valentine’s Day risotto with buffalo Burrata, raw prawns and lime zest is ready to be served and enjoyed. Bon appetit!
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