Ingredients for 4 people: In your shop Perrin: - 5cl of olive oil with white truffle - 10 cl of Nice PDO olive oil - 350g of Carnaroli rice - 30g grated Parmiggiano Reggiano - Camargue salt, organic lemon zest and wild rosemary At the market: - 1 onion - 30g of sweet butter - 10cl of dry white wine At the fish seller: - 12 pieces of prawns
1/ Shell the prawns by leaving only the last ring of carapace and reserve in the fresh.
2 / In a saucepan, heat the olive oil and then color the heads and carapaces of prawns. Season with Camargue salt. Cover with 1l of cold water, bring to simmer and cook 10 to 20 min. Filter and reserve the broth warm.
3 / In a saucepan, sweat the onion, previously chiselled in olive oil. Add the rice and blend for a few minutes while stirring. Deglaze with the white wine and reduce by half. Pour a first ladle of prawn broth and cook, stirring until absorbed.
4 / Continue this way, ladle after ladle for about 17 minutes. The rice remains firm but must be well inflated.
5 / At the same time and at the end of cooking the rice, sauté the prawns in a frying pan with 2 tablespoons of olive oil.
6 / Remove the prawns and rice from the heat. Tie the rice with grated Parmesan cheese and butter.
7 / Arrange the risotto in a hollow dish, arrange 3 prawns, some parmesan shavings, season with the salt of the Camargue and pour a spoon of olive oil with truffle.
8 / Enjoy your meal!