Risotto
Burrata and prawns.

Risotto can be eaten in all seasons, if it is accompanied by fish it is perfect for summer!
Here is the typical recipe that dispels the myth that during the hot season you don’t eat risottos … And who said that?

PROCEDURE:
Let’s start by heating the fish broth by adding the scraps of the shrimp carapace to the pot.
Chop the shallot and heat it in a pan with a tablespoon of oil, fry it and add the Carnaroli rice to toast and flavor it for a few minutes; then add the wine and let it evaporate over high heat.
Cook the rice by adding a ladle of broth at a time, taking care to let it absorb completely before adding more.
While the risotto is cooking, brown the prawns, previously cleaned of the carapace and casing and rinsed under running water, in a pan, with a tablespoon of oil and squeezed lemon, for a couple of minutes.
When the rice is cooked, let it rest for a minute after seasoning with salt and pepper and stir it with half a burrata di Andria.
Plate and garnish with the remaining burrata and place one prawn per plate on the risotto.
Finally, a sprinkling of rosemary tufts and dehydrated caper powder to embellish the dish.