maltatoday | SUNDAY • 1 MARCH 2020
14
FOOD
By Robert Cassar
from Gourmet Challenge
and Chef patron at Root
81
Acquarello risotto with local prawns
Ingredients
Method
• 200g acquarello risotto
• 500g local king prawns (3 for
garnish)
• 3 onion shallots
• 1 whole orange (with skin)
• 2 garlic cloves
• 500ml water
• 200ml fish stock
• Sunflower oil
1. In a pan, heat the sunflower oil
over moderate heat and add two
onion shallots.
2. Cook, stirring frequently, until the
shallots are golden.
3. Add the local prawns, add 500ml of
water and 200ml of fish stock.
4. Cut the fresh orange in quarters,
add to the mixture and cook for 30
minutes, stirring frequently.
5. Blend everything with a hand
blender and pass the mixture
through a fine sieve to get a
smooth textured bisque.
6. In a separate large pan, cook the
risotto together with one chopped
onion shallot and two garlic cloves.
Add the bisque to the risotto,
simmer on low heat for 20 min-
utes, stirring frequently, until some
of the bisque is absorbed by the
risotto.
7. The remaining bisque that has not
been absorbed should be thick-
ened by the starch of the rice.
8. Garnish the risotto with three
whole local prawns.
