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PRAWN, LIME AND BURRATA RISOTTO #shorts
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PRAWN, LIME AND BURRATA RISOTTO #shorts



A gourmet risotto perfect for the summer! Let’s prepare prawn, lime and burrata risotto with @chefsebastianfitarau 😊

INGREDIENTS (2 SERVINGS)

For the risotto:
180g rice
150g burrata
6 red prawns
10g cold butter
20g parmesan
Salmon roe to taste
Extra virgin olive oil to taste
Salt to taste
The juice and zest of half a lime
Marjoram to taste
Shrimp bisque to taste for the cooking

For the prawn bisque:
1 stalk of celery
1 carrot
1/2 yellow onion
The red prawn shells
1 sprig of marjoram
Ice
Cold water to cover

Clean the prawns, with the shells made the bisque, toast them together with the peeled vegetables, add the necessary ice and cover with cold water, once it comes to a boil, cook for another 30 minutes over low heat.

Toast the rice in a saucepan with the salt, blend with the bisque and cook for 13 minutes. Meanwhile, marinate the halved prawns lengthwise with a little lime zest, salt and extra virgin olive oil. Blend the burrata until it becomes a smooth and homogeneous cream.

Two minutes from finalizing the cooking of the rice, add the burrata and lime juice, cook and finally stir in the butter and Parmesan. Serve the risotto with the prawns on top, lime zest and fresh marjoram.

42 Comments

  4. Sami Ryan

    INGREDIENTS (2 SERVINGS)

    For the risotto:

    180g rice

    150g burrata

    6 red prawns

    10g cold butter

    20g parmesan

    Salmon roe to taste

    Extra virgin olive oil to taste

    Salt to taste

    The juice and zest of half a lime

    Marjoram to taste

    Shrimp bisque to taste for the cooking

    For the prawn bisque:

    1 stalk of celery

    1 carrot

    1/2 yellow onion

    The red prawn shells

    1 sprig of marjoram

    Ice

    Cold water to cover

    Clean the prawns, with the shells made the bisque, toast them together with the peeled vegetables, add the necessary ice and cover with cold water, once it comes to a boil, cook for another 30 minutes over low heat.

    Toast the rice in a saucepan with the salt, blend with the bisque and cook for 13 minutes. Meanwhile, marinate the halved prawns lengthwise with a little lime zest, salt and extra virgin olive oil. Blend the burrata until it becomes a smooth and homogeneous cream.

    Two minutes from finalizing the cooking of the rice, add the burrata and lime juice, cook and finally stir in the butter and Parmesan. Serve the risotto with the prawns on top, lime zest and fresh marjoram.

  6. ItalianoFieroDiDestra

    SIIII IL SALE CERTAMENTE

    For those that don't understand:
    In this channel there is a girl that when she puts salt she say:"Sale certamente"
    In English os Salt for sure

  25. mr funny

    😱🤮🤮🤮🤮🤮🤢🤢 how did u eat this this is haram it is not a food not to eat

  36. sounak mallik

    Well I'm not eating raw prown coz I don't want bunch of slimy worms to come out from my rear after couple of days..

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