Risotto with prawn carpaccio and ratatouille

An immaculate risotto and one that is conceptually modern in its pure flavors, lightness and aesthetic appeal – simple and colorful. The elements are not obscured here: the risotto is fundamentally rice, enriched rice; the carpaccio is made from prawns, nothing more than red prawns; the ratatouille tastes of peppers, carrot and celery, and the sauce, with the independence of being enjoyed as an accompaniment or alone, has a flavorful worth all of its own. Eaten together or separately, tasting each of the four components or combining them, the diner can experiment with the flavors and deci...