Curry Risotto with Coconut Milk and Shrimp Tartare
"The curry risotto with coconut milk and shrimp tartare is a creamy first course with an exotic flavor that will amaze your guests! Bring an explosion of taste to the table with this original curry risotto, also perfect for those looking for a gluten-free option. Let yourself be conquered by the delicacy of the coconut milk risotto enriched by the freshness of the shrimp tartare: an unforgettable experience in just 60 minutes!"
Dietary Information
Servings:
- 1
To prepare the curry risotto with coconut milk and shrimp tartare, first make the ginger broth: in a saucepan, pour the Sichuan pepper, the sliced ginger (washed but not peeled) 1 and the water 2. Bring to a boil and simmer for about 15 minutes 3.
- 2
Meanwhile, take a handful of Sichuan pepper, place it in a mortar and crush it to grind it finely 4; alternatively, you can use a pepper grinder. In a pan, pour the rice 5 and add the pepper 6.
- 3
Also add the curry 7 and a pinch of salt 8. Then toast everything over medium-low heat for a few minutes, stirring often 9. There will be no need to add fat.
- 4
At this point, take a ladle of broth, taking care to avoid pepper and ginger 10, and add it to the rice 11. Stir 12 and cook the rice, adding more broth as needed.
- 5
Meanwhile, take care of cleaning the prawns: remove the head, the carapace 13 and the internal filament by pulling it out with a toothpick 14. Chop the cleaned prawns coarsely with a knife 15.
- 6
Transfer them to a bowl 16, then season with the grated lime zest 17 and a drizzle of oil 18.
- 7
If you like, add a pinch of salt and mix 19. As soon as the rice is cooked 20, pour in the coconut milk cream 21.
- 8
Stir 22, then turn off the heat and stir in the grated Parmigiano Reggiano 23, mixing everything well 24.
- 9
Complete the dish with 3 tablespoons of shrimp tartare 25 and garnish with fish eggs 26. Serve your curry risotto with coconut milk and shrimp tartare immediately 27!
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