For a taste of Italy this summer, try this recipe by Matteo Gabrielli, executive chef at Hotel Principe di Savoia’s Acanto Restaurant. A rich brown butter risotto paired with the freshness of lemon and lightness of the red prawn tartare makes this dish perfect for those cooler summer evenings.
Ingredients
- 100g carnaroli rice
- 70g fresh butter
- 20g white wine
- 10g chives
- 500ml chicken broth
- 1 lemon
- 10 small red prawns
Method
- Melt the butter over a high heat in a small saucepan. When the butter is melted, lower the heat and continue cooking until it turns light brown.
- Put the rice with a little oil in another pan and toast the rice over a high flame.
- Deglaze with white wine
- Continue cooking for 20 minutes, adding the chicken stock a little at a time and stirring continuously.
- Once cooked, mix the risotto with the finely chopped chives and grated lemon zest. Stir vigorously to obtain a creamy risotto.
- Clean the red prawns by removing the head and outer carapace.
- Cut the prawns into 3 parts following the long side to obtain 3 thin slices, season with salt, oil and pepper.
- Serve the risotto on a flat plate, and arrange.
Hotel Principe di Savoia
dorchestercollection.com/en/milan/hotel-principe-di-savoia
Piazza della Repubblica, 17, 20124 Milano MI, Italy
