Enrico Crippa’s Pink Risotto & Prawns

Ingredients

• 100 gr of pink rose flowers leaves
• 100 gr fresh butter
• 200 gr of flowers of pink rose
• 100 gr caprione sauce
• 500 gr of beetroot juice
• 50 gr of liquid glucose
• 200 gr of rice Carnaroli
• 10 gr of fresh butter to toast the rice
• 40 gr of rose flavoured butter to finish risotto
• 40 gr of parmesan
• 10 gr beetroot reduction
• Carpione sauce of flowers (just enough)
• 8 Sanremo prawns
• 20 gr of reduction of smoked bacon
• 10 gr raspberry and beetroot powder
• 5 gr shiso powder (chopped)
• 5 gr chopped pink pepper
• 16 pink rose petals in carpione sauce