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Enrico Derflingher
Enrico Derflingher
  • My story
  • LE MIE RICETTE
    • Queen Victoria Risotto
    • Catalan of Scampi
    • Fresh egg noodles with zucchini
    • Fat Liver in Pan
  • External Restaurant
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      • #SiamoCinesi – Paolo Sarpi District (Mi)
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      • Euro-Toques and Aspi celebrate high-end dining. Pompeii (Na)
      • Euro-Toques International welcomes new EU Parliament – Brussels
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      • Italy Award at Table 2018 – From Vittorio Restaurant (Bg)
      • Street Artists – From Vittorio Restaurant (Bg)
      • Italy Table Award 2018 – Restaurant Hill (Bg)
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Queen Victoria Risotto

  • 06/03/2020
  • admin

Ingredients for 4 people

  • Celery, 1
  • Costa, 1
  • Sicilian red prawns, 10
  • Onion, 1
  • Butter
  • Carnaroli rice, 280g
  • Dry sparkling wine, 300ml
  • Parmesan cheese, 120g
  • Laurel, 2 leaves
  • Wild fennel, 1 twig
  • Edible Flowers
  • Evo oil

Proceedings: Risotto Queen Victoria with Sicilian red shrimp and bubbles.

Clean and chop the celery, then fry it in a saucepan with oil and bay. We shell the prawns with our hands, add the heads and carapaces in the saucepan and toast them, crushing them with a wooden spoon. We pour plenty of water and let it simmer for at least 40 minutes. Peel and chop the onion, then let it wither in a pan with butter and oil. Add the rice and toast it over a live flame, then dim with a glass of wine.
Add a ladle of very hot prawn bisque and bring the risotto to cooking for 15 minutes, combining little by little with another hot bisque. After a few minutes, we add to the rice two-thirds of the shelled prawns, adding the others about halfway through cooking. Grate about 80g of Parmesan cheese. Let’s pick up a quarter and sprinkle it inside a round cup laid in a very hot pan. Let the cheese solidify and get a waffle. Let’s prepare 3 more waffles in the same way. We keep the rice cooked with butter, the rest of the grated Parmesan cheese, oil, wild fennel and the remaining wine. We distribute the risotto in the dishes and garnish with edible flowers.

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