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Risotto
Ferraris.

Ferraris Risotto
“I want to dedicate a risotto to Luigi Ferraris, who more than any other deserves it for the love, commitment and passion he puts into every single grain of rice…”
INGREDIENTS:
• 320 g of Riserva Alberona
rice• 8 Argentine
prawns• Anchovy
sauce• Flake truffle to taste
• Smoked
Crotonese ricotta• 1/2 glass of white
wine• Butter to taste
• Salt to taste
• Vegetable broth
METHOD:
Start by cleaning the prawns in cold water, remove the shell and set aside the heads.
Remove the intestine and rinse the prawns under running water.
Prepare the knife-cut mixture and place it in a bowl with a bit of anchovy sauce and a pinch of coarse salt. Mix and let it rest in the fridge.
Take a saucepan and toast the rice “dry,” without adding fats, add the wine and let it evaporate over high heat. Then add one ladle of broth at a time, making sure it is fully absorbed before adding more.
Bring the risotto to the end of cooking, stir in the butter and Crotonese ricotta.
Plate and, in the center of the dish, with the help of a pastry ring, place the previously prepared prawn tartare.
Garnish with truffle shavings and serve.

RICE QUALITY

Riserva Alberona

DOSES FOR

4

DIFFICULTIES

Average

TIME

40′

RECOMMENDED WINE

Bubbles

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