The finishing touch of a dusting of toast powder and a few drops of shellfish reduction make this a truly gourmet dish. We accompany it with Trentodoc 1673 Brut Millesimato 2021 Cesarini Sforza.
Ingredients for 4 persons:
- 320 g Carnaroli rice
- 12 very fresh red shrimp
- 1 untreated lemon (zest and little juice)
- 1 shallot
- light vegetable broth
- 40 g butter
- evo oil
- fresh thyme
- salt, white pepper
- stale bread (homemade type is best)
Procedure:
Clean the shrimp, keeping the heads and carapaces aside.
Keep the tails raw in the refrigerator.
Prepare the crustacean reduction, using heads and carapaces.
Brown them in a saucepan with a little oil and add a small piece of shallot.
(Optional) fade with a dash of white wine.
Cover with a little water and squeeze the carapaces well to get the juices out.
Simmer 20-30 minutes.
Strain and return to the heat until it becomes syrupy and concentrated.
Meanwhile, gently sauté shallots in evo oil and toast the rice.
Bring to cook by adding a ladleful of light vegetable broth regularly, never allowing the rice to dry out.
While the rice is cooking, prepare the bread powder.
Cut the bread into small cubes and toast it in a 160°C oven until golden brown (or in a pan without fat).
Blend it to a coarse powder and add a drizzle of oil and a pinch of salt.
Keep aside.
Halfway through cooking the rice, add some lemon zest.
Off the heat, cream with butter and very little lemon juice. It should turn out creamy and cool, but not sour.
Plate the risotto all’onda.
Season the raw shrimp tails only with oil and a pinch of salt and place them on top of the risotto.
Add a few drops of the shrimp reduction.
Dust lightly with bread powder.
Finish with thyme leaves and a grating of lemon zest.
In the glass, chosen by Stefania Vinciguerra
Trentodoc 1673 Brut Millesimato 2021 Cesarini Sforza
Light straw yellow with light golden hues and fine, persistent perlage. Complex and enveloping on the nose, with the impact of golden apple and white peach giving way to classic bread crust notes. With good complexity and structure, the vibrant and creamy sip is supported by pleasant acidity. Elegant and persistent finish.
Production area: Val di Cembra (TN). Vineyard exposure south, southeast; elevation 500-600 meters above sea level; soil composition sandy loam, loose, rich in porphyry.
Grape varieties: Chardonnay and Pinot Noir, simple Trentino pergola and guyot training. Planting density 5,000 vines/ha.
Harvest: Manual harvest of grapes between late August and the first decade of September.
Production processes: Soft pressing of the grapes, static decantation of the musts, temperature-controlled fermentation in stainless steel tanks, followed by aging on the noble lees for more than 7 months. Subsequently, refermentation in the bottle takes place. After drawing and frothing, the sparkling wine rests in the bottle for 36 months on its lees before disgorging. Topping up takes place with a small amount of liqueur in the Brut type.
Alcohol content: 12.5% vol.
