Risotto with wild berries, stracciatella and shrimps cooked at low temperature

Prepare the prawns: remove the shell and intestines from the prawns, wash them well under cold water, dry them, spread them out on a baking tray covered with parchment paper, season them with oil, salt, pepper and grated rind of a lemon and cook them in the Freddy preheated to 85°C with the low temperature cooking function for 15 minutes. Once cooked, set aside 8 and coarsely chop the others with a knife.

Prepare the berry cream: finely chop the shallot and sauté it in a pan with a drizzle of oil, add the raspberries, blackberries and blueberries and cook until they form a sauce. Towards the end of cooking, add a little balsamic vinegar glaze and brown sugar. Blend the berry sauce until smooth.

Heat well a large pan and toast the rice in it for a few minutes. Add a little hot vegetable broth, mix well, and continue cooking the risotto, adding broth a little at a time and stirring constantly.

Towards the end of cooking, add the cream of berries and coarsely chopped prawns and salt if necessary. Mix in the risotto with a drizzle of extra virgin olive oil and Parmesan cheese and serve with the shrimp tails kept aside and with a few drops of stracciatella.

You can cook the risotto up to three quarters of its cooking time (9-10 minutes, depending on the type of rice used), chill it with the Freddy blast chilling function and store it in the refrigerator for up to 7 days. If necessary, simply extract the desired amount of risotto, finish cooking in a pan with hot water and mix it with the Parmesan cheese and oil. In 5-6 minutes you will have a perfect cooked risotto, as freshly made!

You can also decide to cook the risotto up to three quarters cooked and freeze it with Freddy's rapid freezing function, and then keep it in the freezer for up to 6 months.