Risotto with shrimp tartare and burrata

 This risotto is inspired by a dish I ate in Agrigento, Sicily, after visiting the Valley of the Temples. Creamy, delicate, and sun-kissed, it perfectly captured the contrast between ancient stone and fresh Mediterranean flavors.

Ingredients (2 servings)

Carnaroli or Arborio rice

Raw red shrimp (gamberi rossi), very fresh

Burrata

Shallot

Butter

Extra virgin olive oil

Dry white wine

Light fish or shrimp stock

Lemon zest

Parsley or basil oil

Salt

White pepper

Recipe

Finely dice the raw shrimp, season lightly with olive oil, salt, white pepper, and a touch of lemon zest. Keep chilled.

Gently sweat the finely chopped shallot in butter and olive oil. Add the rice and toast briefly until translucent. Deglaze with white wine and let it evaporate.

Add hot stock little by little, stirring until the rice becomes creamy and just al dente. Finish with a small knob of butter and adjust seasoning.

Plate the risotto, spoon the shrimp tartare on top, add torn burrata at the center, and finish with a few drops of green herb oil.

Serve immediately, letting the heat gently soften the burrata.