Christmas recipe, risotto with Grappa di Barolo and Prawns
At Christmas we are all better.
And then we also become tastier in the kitchen with a wonderful and very simple recipe that brings grappa into a new and tasty context. Because it is certain, grappa is a meditation distillate, but it can become a noble ingredient for refined traditional Italian dishes.
Risotto with Grappa and Prawns
This dish has the advantage of lightness.
Light in preparation time, light because it does not weigh down. Yet it is truly succulent and is able to fully enhance the aromas of our grappa. As a distillate of honor, we choose a 12 year old Grappa di Barolo, a small Marolo masterpiece for balance between body and aromas. A distillate in which the precious note of dried fruit prevails in the range of fruity scents: candied fruit, dried plums and raisins are combined with more subtle hints of jam, fruit in syrup and citrus, with delicate spicy notes given by the aging in wood.
Ingredients for 2 people
- Grappa di Barolo 12 years – Marolo
- 300 grams of shelled prawn tails
- 200 grams of Carnaroli rice
- 20 grams butter
- Lemon peel
- vegetable nut
- pepper and salt
How do you prepare risotto with Barolo Grappa?
Chop the shallot and brown it in a pan with the butter. Add the rice and lightly toast everything. The trick is to touch the rice with the back of your hand, as soon as it is hot, turn off the heat (the rice must not brown). Prepare the vegetable broth by dissolving a nut in a saucepan of hot water.
At this point, generously blend the toasted rice with the 12 year old Grappa di Barolo and let it evaporate. If you are practical, you can make the grappa evaporate a flambé, that is by setting the pan on a high flame. Finally add the hot broth and let it simmer.
Divide the peeled prawns into two parts. The first, mash it with a meat mallet in a bowl, taking care to collect the juices, which you will combine with the cooking of the risotto. Keep the second part intact, it will be used for the final seal.
Meanwhile, finely chop the lemon zest and rosemary. When the rice is almost cooked (taste after 10-15 minutes) add the prawns. Then turn off the heat and only then, add the shrimp tails as a final garnish. Add the chopped raw lemon and rosemary zest and serve.
After you have finished enjoying your dish, run a “tip” of 12 year old Grappa di Barolo on your palate. It will recall the flavors of risotto and will cleanse your mouth, ready to enjoy a second dish or switch to desserte!