Mint Risotto with Roasted Bell Pepper and Lemon,
Raw Prawn, and "Message in the Bottle" Elixir
Ingredients
Carnaroli Rice 300 g
Red Bell Pepper 1 segment
Yellow Lemon 1 pc
Red Prawn cat. L n°4
Butter 100 g
Parmesan 80 g
Mint 1 bunch
EVOO q.s.
Salt, green pepper, white vinegar q.s.
"Message in the Bottle" Elixir q.s.
Method
Wash and slice the yellow lemon and place it in an oven at 180°C on a baking sheet lined with parchment paper; do the same for the red bell pepper. Once well roasted, remove them and let them cool as quickly as possible.
In a small pot, add the Carnaroli rice and dry toast it. When it starts to smell intensely aromatic, begin cooking by adding boiling water little by little.
Meanwhile, peel the bell pepper and cut it into small cubes, season them with oil and a little chopped mint. Mince the roasted lemon into a tartare and season it with oil and chopped mint. Shell the red prawns and cut them into pieces, massaging them with a little olive oil.
When the rice has cooked for 14 minutes, turn off the heat and stir in salt, finely chopped mint, pepper, drops of white vinegar, butter, and Parmesan. Mix for 3 minutes, adding boiling water if necessary.
Plating — Pour the risotto onto the plate, alternating with pieces of red prawns, roasted bell peppers, and lemons. Garnish with drops of "Message in the Bottle" elixir and tiny mint leaves.