→ Blistered Tomatoes
01 -
15 ml olive oil
02 -
450 g whole cherry or grape tomatoes
→ Risotto Base
03 -
25 g freshly grated Parmigiano Reggiano
04 -
15 g unsalted butter
05 -
1.5–2 litres warm veggie or chicken stock
06 -
0.25 teaspoon smoked paprika
07 -
0.5 teaspoon ground black pepper
08 -
0.5 teaspoon fine sea salt
09 -
Pinch of saffron strands
10 -
300 g arborio or Spanish short-grain rice
11 -
1 teaspoon dried thyme or 1 tablespoon fresh, chopped
12 -
4–6 garlic cloves, loosely chopped
13 -
30 ml olive oil
14 -
1 medium yellow or white onion, diced
→ Garnishes
15 -
Chili flakes as you like
16 -
Lemon zest from one lemon
17 -
Handful of fresh parsley or basil, chopped
→ Optional Seared Prawns
18 -
Oil to sear
19 -
1 teaspoon fine sea salt
20 -
2 teaspoons garlic powder
21 -
1 tablespoon smoked paprika
22 -
1 tablespoon ground cumin
23 -
450 g big raw prawns or shrimp, peeled and cleaned