Carnaroli Saffron Rice with Shrimp Tartare and Fine Black Truffle

Ingredients for 4 people:

• 320 g Carnaroli Rice from the Plain of Sibari magisa
• 0,48 g king’s saffron (about 4 sachets)
• 200g purple prawn tartare
• 1 l vegetable broth
• 80 g acidified butter 
• Marjoram (to taste)
• Salt (to taste)
• Black pepper (to taste)
• Black Truffle

Method:

Before starting to make the risotto, prepare the purple shrimp tartare.

Clean the shrimp by removing the heads, shells, and intestines.
Once cleaned, chop them and season with oil, salt, and pepper, then set aside.

Pour the rice and saffron into a pot.

Toast the rice dry and, as soon as it is hot, add a few ladles of vegetable broth and stir.
Add hot broth from time to time, continuing to stir.

As soon as the risotto is ready, remove it from the heat and stir in the sour butter, marjoram, and pepper.

Place the rice on a serving dish.

Place the purple shrimp tartare in the center and season with grated black truffle, a little salt, and pepper.

We thank the chef Giuseppe Francesco Luci for making it.

Buy your truffles or truffle products here to make your recipe!

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