Prawn Risotto, the Best Recipe There Is: Here's How Antonino Cannavacciuolo Does It | Chef Recipes |

Ingredients

• Juice of 6 lemons
• 1 tablespoon glucose
• 150 ml sunflower seed oil
• 12 red prawns
• Italian extra virgin olive oil
• ½ carrot
• ½ celery stalk
• ½ onion
• ½ head of garlic
• 100 ml brandy
• 1 tomato
• Bouquet garni (thyme, parsley stems, basil, bay leaf)
• 320 g Carnaroli rice
• 500 ml fish broth
• 70 ml Prosecco brut Cannavacciuolo
• 1 tablespoon of chopped parsley
• Salt to taste
• Garlic oil (1 head of garlic per 100 ml of olive oil; blend)
• Salt flakes