Risotto with prawns, coconut, palm hearts and lime
Ingredients to choose
For 2 people
-
Aged Carnaroli rice
160 gr
-
Red prawns 18/20
3
-
Palm hearts
50 gr
-
Desiccated coconut
10 gr
-
Coconut water
100 gr
-
White wine
1 glass
-
Butter
1 knob
-
Lime
1
-
Extra virgin Olive Oil
just enough
-
Salt and pepper
just enough
How to prepare it
50 min
- Cut the palm hearts into thin slices, season them with oil, salt and pepper, and set aside.
- Prepare the bisque with the shrimp heads following the classic method, replacing the water with coconut water.
- Toast the Carnaroli rice, deglaze with the white wine and continue cooking, gradually adding the prepared bisque.
- Cook the prawns in a pan with oil, salt and pepper for about 2 minutes, then cut them into small pieces.
- When the risotto is ready, stir it in a knob of butter.
- Spread the risotto on a plate, arrange the palm hearts, prawns, and desiccated coconut on top, and garnish with grated lime zest.
