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From Latina Recipe with Riso Melotti - CACIO E PEPE RISOTTO WITH RAW RED SHRIMPS AND CITRUS MARMELADE

From Latina Recipe with Riso Melotti - CACIO E PEPE RISOTTO WITH RAW RED SHRIMPS AND CITRUS MARMELADE

Ingredients for 4 people:

- 360 gr. of Vialone Nano Refined Rice

- 40 gr. of butter

- 50 gr. of Parmigiano Reggiano cheese (24 months aged)

- 50 gr. of Pecorino Romano cheese

- Pepper

For cheese soup

- 2 l of water

- 200 gr. of grated Pecorino Romano cheese

- 200 gr. of grated Grana Padano cheese

For citrus marmelade

- 2 limes

- 1 lemon

- 1 orange

- 400 gr. of water

- 200 gr. of sugar

For crudités of red shrimp

- 8 red shrimps

- 1 lemon

- Salt and Pepper

- Extra Virgin Olive Oil

PREPARATION:

Peel citrus removing the white skin, soak them one night in abundant water. Prepare a syrup meltig sugars in hot water and boil citrus skins in hot water, add 1/2 sugars syrup and whip all together. If needed, add more syrup until you get a thick consistency. Shell shripms removing the internal and set aside heads. Season them with olive oil, salt, lemon juice and pepper. Marinate the shirimps for 20 minutes. Take the heads and whip them with 50 ml of olive oil and lemon juice. Filter them with a sieve and set aside. Bring to a boil salted water, after that switch off, add cheese and leave in infusion for about 1 hour. Toast Vialone Nano Refined Rice in a pot, only add some cheese soup and fresh black pepper. When almost cooked, cream the risotto with a knob of butter, Parmigiano Reggiano cheese and Percorino Romano cheese. Decorate the risotto with the crudités of shrimps and their juice and citrus marmelade.

ENJOY!

Chef Pasquale Minciguerra of HOTEL RISTORANTE EUROPA

"Our cuisine is linked with italian tradition...an emotion that is born from palate! Our dishes will make you appreciate colours, flavors and aromas of cuisine from Lazio and Italy, we choose the best seasonal ingredients"

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