Ingredients
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300gr Camaroli gran riserva (RISO GALLO)
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450ml light fish stock
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1tbls chopped celery & shallots
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2gr saffron stamens
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30gr virgin olive oil
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1tbl chopped fresh dill & tarragon
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1tbls Mascarpone
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2tbls unsalted butterdiced
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Salt
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white pepper
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Garnish
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8pieces trimmed baby asparagus
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50gr washed/trimmed baby spinach
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50gr finely sliced red beetroot
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25gr cornflour
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120gr peeled-deveined salt-water red prawns
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40gr fresh sea urchin-cleaned & trimmed
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chopped fresh dill
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Batter
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Flour
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beaten egg
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panco crumbs
Directions
This fantastic recipe was provided by Chef Kevin Bonello, Head Chef at the Mondrion, one of the best restaurants in beautiful Malta. Chef Kevin loves to cook with local ingredients and seafood is abundant in local waters. Enjoy!
How to Make it
~finely mince the salt-water red prawns, and mix with the sea urchin and chopped fresh dill
~season with salt and pepper then divide into 4 even balls
~roll them between hands and place in fridge for in hourt
~when well chilled batter through flour, beaten egg and panco breadcrumbs and store in refrigerate
Beetroot Chips
~for the beetroot crisps, heat vegetable oil to 160oC
~toss the fine red beetroot strips with the cornflour, making sure they are all coated and covered
~when oil is hot add the beetroot and whilst mixing with tweezers fry till nice crispy burgundy colored beetroot is achieved
~transfer to a tray with kitchen towel to absorb oil, season with fine salt and when cooled down store in air tight container
Saffron Risotto
~for the risotto heat a sauté pan on medium heat with olive oil, add the chopped celery and shallots and cook for couple of minutes. Then add the saffron stamens and cook for a further 2 minutes to release the aroma and color of the saffron
~then add the carnaroli gran riserva and cook on low heat whilst mixing with a spatula for another couple of minutes
~then start add the hot light fish stock bit by bit whilst mixing making sure each batch of added stock is absorbed by the rice before adding the next batch
~when all stock have been added rice should be al dente and ready to be served, season with salt and ground white pepper. Take off the heat add the chopped dill and tarragon and fold in the diced unsalted butter and mascarpone
Finishing Up
~to serve dived evenly a plate in center of 4 hot plates.
~in a 170oC hot fryer cook the prawn fritter for 2-3 minutes till golden brown and cooked from center, season with salt, place on top of the risotto, followed by the fried beetroot
~finish by cooking the baby asparagus in boiling water to al dente stage and serve 2 pieces per dish on either side of the dish
