Chef Dario Tomaselli

Lemon Risotto With Artichoke And Prawns Tartare

Ingredients for 4:

• 1 small Spanish onion
• 350-gr-riso carnaroli or Vialone Nano
• 4- tablespoon unsalted butter very cold 2-tablespoon olive oil
• ½ cup dry white wine
• 1 large egg yolk lightly beaten
• 2 lemons large juice and zest
• 1 large Sicilian orange Juice zest and supreme
• 3 large artichokes clean cut in thin slices and kept is acidulated water.
• 8 Fresh prawns clean deveined and cut in small peace’s (Keep the heads of the prawns)
• ½ cup parmigiano reggiano
• ½ bunch finely slice chives
• ½ lit vegetable stock Sea salt – black pepper
• Good quality extra virgin olive oil

Method:

In a small blender emulsified the head of the prawns with water salt and olive oil. Filter and set aside.
Marinates the prawns with citrus zest salt and olive oil and set aside.

In a medium size pot with a thick bottom heat up some oil add the finely dice onions and cook until translucent add two of the finely sliced artichoke into the pot and cook until nice and soft.
Add the rice and toast for 3 minutes but continuing mixing to have the grain perfectly coated with the artichoke but with no color on the grain of rice.

Deglaze with white wine and allow for the alcohol to evaporate.
Add the chicken stock little by little and continue to stir the rice approximately 16 minutes.
In a small bowl combine the remaining artichoke thinly sliced with orange segments salt olive oil and a small amount of the citrus juice and zest adjust with olive oil and set aside.

When the risotto reaches the desire cooking time remove it from the stove (secure that you still have some remaining vegetable stock in case the rice is to thick).
Emulsified the risotto or mantecare with the prawn’s heads vinaigrette butter, egg yolk, citrus zest and some of the citrus juices. Stir in the parmigiano and adjust the seasoning.

Plates the risotto all’onda on flat plate making sure is smooth wavy and creamy.
Add a small amount of raw artichoke salad and the tartar of prawns dressed with few more citrus zest and chopped chives.
When the chickpeas are cooked blend one quarter of them with cooking liquid and olive oil and set the remaining on the side for the pasta.

In a think pot put olive oil garlic chili parsley stems add the chickpeas and some of the puree and the tomato San Marzano and cook for 10 minutes.
Add the pasta and cook it until al dente if you find is to dry add more chickpeas liquid.

When the pasta is almost cooked add the mussels with there liquid the marinated datterini (cherry tomatoes) and allow to become nice and creamy like a risotto.
Remove from the stove and finish with fresh parley leaves raw olive oil and grated provola.
Adjust seasoning and plated and finish with some more good extra virgin olive oil.