Carnaroli Risotto with Shrimp Bisque and Tartare

Instructions

1. Carefully de-head and shell the red prawns. (Set aside the shrimp’s pulp for making the tartare.)
2. Brown the shells and prawn heads over a high heat, crushing them with a ladle to extract all the juices.
3. Add the celery, onions and carrots (coarsely chopped) and the bay leaf.
4. Add the cognac and allow it to flambé (burn off).
5. Add the tomato paste, soy, and ginger.
6. Simmer for a few minutes, then add 1 lt of fish stock. Let the initial volume of the liquid reduce by 1/3, until obtaining a bisque with an intense color and aroma. Strain and return to the pot.
7. Thicken the bisque with little potato starch, so as to obtain a smooth and creamy sauce, which you will set aside and keep warm.
8. Blend all the ingredients of the “net” in a blender.
9. Pour a ladle of this mixture on a very hot non-stick pan and you will see that it will slowly form a dense network of dough with a solid consistency.
10. Prepare the risotto, roasting the rice dry and on a high flame in a thick-bottomed steel saucepan. When the rice starts to “play” in the casserole, add the first ladle of boiling fish stock. Wait until the rice has absorbed it, then continue cooking the rice, adding a little boiling broth at a time, taking care that it is always absorbed before adding more.
11. Cook the risotto, which must be al dente (around 20/25 minutes for Carnaroli riserve).
12. Whisk in the very cold butter. Arrange the risotto on 4 serving plates, and complete with the crustacean bisque arranged like a spiral over the risotto, using a small bottle. Place a quenelle of previously prepared red prawn tartare in the center of the risotto. Decorated with the small shrimp boiled for 30 seconds as well as with pieces of the “netting.”
13. Complete with a drizzle of the oil.
    Buon appetito!