Here's the recipe for a portion of Carnaroli Risotto with Cuttlefish Ink, Pecorino, and Argentine Prawns, decorated with 24kt Gold Leaf.

 

 Ingredients:

 

For the risotto:

 

- 80 g Carnaroli rice

- 1 packet of cuttlefish ink (about 5 g)

- 20 g grated pecorino cheese

- 1/4 small onion (finely chopped)

- 20 ml dry white wine

- 250 ml fish (or vegetable) broth (homemade or made with a cube)

- Extra virgin olive oil, to taste

- 1 knob of butter (for creaming)

- Salt and pepper, to taste

 

For the prawns:

 

- 2 fresh Argentine prawns

- Extra virgin olive oil, to taste

- Lemon juice, to taste

- Salt and pepper, to taste

 

For the decoration:

 

- 24kt edible gold leaf (optional)

- Fresh sprouts (for decoration, such as pea sprouts)

 

 Preparation

 

 1. Prepare the prawns:

 

- Clean the prawns by removing the shell and the intestine (the black thread on the back). Leave them whole.

- In a pan, heat a drizzle of extra virgin olive oil and add the prawns.

- Cook the prawns for 1-2 minutes on each side until they turn pink and are cooked. Season with a pinch of salt, pepper, and a bit of lemon juice.

- Set the prawns aside, covered, to keep warm.

 

 2. Prepare the risotto:

 

- In a saucepan, heat a drizzle of oil and add the chopped onion. Cook on low heat until it becomes translucent.

- Add the Carnaroli rice and toast it for 1-2 minutes, stirring continuously.

- Add the white wine and let the alcohol evaporate.

- Begin adding hot fish broth, one ladle at a time, stirring continuously and allowing the broth to be absorbed before adding the next ladle.

- Halfway through cooking (after about 8 minutes), add the cuttlefish ink and continue cooking, adding more broth if necessary. Cook until the rice is al dente (about 16-18 minutes total).

 

 3. Creaming:

 

- Once the risotto is cooked, turn off the heat and add the grated pecorino and a knob of butter.

- Stir vigorously to cream the risotto until you achieve a creamy consistency. Season with salt and pepper if necessary.

 

 4. Plating:

 

- Place the cuttlefish ink risotto in the center of the plate, creating a flat surface.

- Arrange the cooked prawns on top.

- Decorate with a bit of 24kt edible gold leaf for a luxurious touch and fresh sprouts for added freshness and color.

 

 Notes:

 

- The gold leaf is purely decorative and does not affect the flavor of the dish, but it adds a stunning and elegant effect.

- If you prefer, you can substitute pecorino with parmesan for a milder flavor.

 

Enjoy your meal!