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Settimo Roman Cuisine & Terrace
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A recipe from our chef

Carnaroli Risotto with Riserva San Massimo rice, with cream of prawns and Costata Romanesco zucchini.

Ingredients for 4 people: 320 gr Carnaroli Riserva San Massimo rice / 16 medium prawns / 1 medium Costata Romanesco zucchini / 1 medium shallot / 100 gr of vegetable mirepoix / 50 gr fresh tomatoes / 1 garlic clove / 200 ml dry white wine / 1 bunch of marjoram / 50 ml extra virgin olive oil / 50 gr of acid butter / Just enough Salt and pepper

Clean the prawns by removing the head and the tail and devein

In a saucepan, panfry the prawns and add the vegetable mirepoix and leave everything to soften

Simmer with white wine until reduced and completely evaporated

Add the tomatoes (cut in chunks), some marjoram leaves and add cold water. Add cold water to fully cover, so that by the end of the 50 min cooking time there will be enough broth for the rice to cook (1.5 lt)

In the meantime, take half of the prawns, cut those in half and marinate with white pepper, marjoram leaves and Evo oil. Cover and store in the fridge

Clean the Costata Romanesco zucchini by removing the two sides and dice it

Clean and finely dice the shallot and panfry it with Evo oil, add the rice and slightly toast it. Salt everything and cover with broth, stir and cook with a lid on

Set the timer at approx. 14 min, depending on the rice

When the rice is almost thoroughly cooked, pour 150 ml of fish broth in a small saucepan and place the prawn’s tails and bring to a boil. Add salt and pepper and blend until smooth.

Add the mazzancolle cream in the rice and cook everything so to combine everything. By now it should appear creamy, not liquid

Leave the risotto to rest with a tea-towel on the saucepan for 3 minutes

Cream the risotto with the acid butter and a bit of Evo oil, add salt and pepper to taste and (only if needed) a bit of broth to keep it creamy

Lastly, panfry the diced zucchini and the halves prawns, one after the other, on a very hot pan, for 15 minutes

Plate the risotto and decorate with prawns, diced zucchini and marjoram leaves

It is essential that the risotto is smoking hot and creamy when served

Recipe by D’Alessio Giuseppe, executive chef at Settimo Roman Cuisine & Terrace