🇮🇹 Risotto with saffron spheres and prawn bisque

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.