It’s a very tasty dish, while very refined and elegant at the same time, it is ideal for lunch or for a very chic dinner.
Fans of the programme will notice that I have slightly modified the recipe, I have used only the juice of two grapefruits, entirely omitting the flesh, which, I think, gave an unduly sour taste to the dish.
I served this dish with a Chardonnay Veneto, which is an excellent pale yellow coloured wine with a fruity and dry taste, sometimes soft and very delicate.
Rice for risotto 400 g (14.10 oz)
Prawns (Tiger shrimp) 12
Pink grapefruits 2
White wine to taste
Salt to taste
Extra virgin olive oil to taste
A knob of butter (a tablespoon)
Pepper to taste
Prepare the fish broth: Shell the prawns, put the scraps in a pan and let them brown with a little of olive oil (photo 1). Add about one litre of water (photo 2), a pinch of salt, then cover and let them cook over medium heat.
Meanwhile, in a large deep pan, brown the minced onion lightly with a bit of olive oil, add the rice and toast it, then add white wine and simmer until reduced. When the wine has evaporated, add the juice of two grapefruits, let it evaporate as well, then pour a ladle of broth, add more broth as the rice absorbs the previous one, continue until the rice is cooked.
Add the prawns and cook for one more minute, then cream the rice with a knob of butter. Complete with a sprinkling of pepper and serve.