🇮🇹 Risotto with saffron spheres and prawn bisque
Today we explore a recipe from one of our molecular gastronomy courses: risotto with saffron spheres and prawn bisque. It is easy to make and sure to impress!
🇮🇹 Risotto with saffron spheres and prawn bisque
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Ingredients
- 300g Carnaroli or Vialone Nano rice
- 50g butter
- 50g Parmesan
- 50g Pecorino
- 5g soya sauce
- 2g saffron
- 100g demineralised water
- 1g sodium alginate
- 200g water
- 4g calcium lactate
- 10 prawn heads
- 10cl white wine
- 20g tomato purée
- Ultratex, as needed
- Spherification bottle
Products used in this recipe
Method
- Heat the demineralised water and add the saffron to make saffron-infused water.
- Take 100g saffron water and 1g sodium alginate and blend with an immersion blender. Leave to rest for 2 hours or degas with a vacuum machine (this step can be omitted if using demineralised water).
- Prepare the calcium bath by adding 4g calcium lactate to 200g water.
- Using the spherification bottle, drip small drops of water into the calcium bath.
- Wait 60 seconds. Gently remove the spheres with a spoon and rinse in a bowl of clean water.
- Drain through a sieve and keep in a container until the rice is ready.
- Place a drizzle of oil and the prawn heads in a small pan.
- Heat the pan, stirring continuously.
- Deglaze with the white wine and add the tomato purée.
- Blend everything and strain through muslin.
- Thicken the bisque with Ultratex and set aside until the rice is ready.
- Place the rice in a saucepan with 10g butter.
- Heat and toast the rice with the butter for 3 minutes.
- Deglaze the rice with the soya sauce.
- Add the stock and cook for 14 minutes, stirring continuously.
- Once cooked, remove from the heat and add the remaining butter and cheeses. Stir vigorously for 2 minutes to emulsify.
- Add the saffron spheres and the prawn bisque prepared earlier.