Carnaroli Risotto with Shrimp Bisque and Tartare
www.theinternationalkitchen.com
Try this elegant recipe for Carnaroli risotto topped with shrimp bisque and tuna tartare — a luxurious seafood dish from Northern Italian cuisine.
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Ingredients
- 200 g Carnaroli rice reserve 200 g
- 2 1/2 Liters Fish stock 2,5 lt
- Butter 50 g
- Extra virgin olive oil (D.O.P Umbria if available!)
- 30 g onions
- 30 g celery
- 30 g carrots
- 30 g soy sauce
- 50 mL Cognac
- 5 g fresh ginger
- 1 T tomato paste
- 100 g red prawns (shelled, reserving the shells)
- Potato starch
- 1 bay leaf
- 4 small shrimp
- 350 g water
- 40 g olive oil
- 20 g flour
- 2 g squid ink
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