Risotto with prawn carpaccio and ratatouille

Risotto con carpaccio de gambas y pequeño pisto
Da Vittorio
Chef: Enrico y Roberto Cerea
Country: Italia
City: 24060 Brusaporto
Address: Via Cantalupa
(+39) 035681024

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 decide for himself. In any case, each ingredient preserves its identity, with the magnificent example of the red prawns, cut thickly with a knife so as not to freeze, helping them be more intensely enjoyed and tasted.

Carpaccio with risotto? Risotto with carpaccio? Or maybe risotto with carpaccio and ratatouille? Balance and harmony.

The Recipe

For the risotto:

  • 280 g Carnaroli Pavese rice
  • Chopped onion
  • Olive oil
  • 1/2 cup white wine
  • 2 L fish fumet
  • Butter
  • Salt and pepper

For the prawn sauce:

  • 1 carrot
  • 1 celery
  • 1 onion
  • 1/2 cup wine
  • 2 fresh tomatoes
  • 8 prawn heads
  • 250 cl water
  • Salt and pepper

For the ratatouille:

  • 1/3 yellow pepper
  • 1/3 red pepper
  • 1/2 carrot
  • 50 g celery stalk


Cut the ingredients into cubes approximately 1/2 cm in size.
Blanch and cool everything in cold water.

For the prawn carpaccio:

200 g San Remo prawn tails (cut them into slices approximately 1/2 cm thick and place them in a round mold).


Brown the onion in the oil, add the rice and white wine and leave to evaporate. Cook by gradually adding in amounts of the fish fumet. After about 18 minutes of cooking, stir in the butter, and salt and pepper to taste.
Follow with the plate assembly: using the same mold as the carpaccio, place the risotto as a base and top with the carpaccio seasoned with salt, pepper and oil.
Remove the mold and accompany the plate with a side of vegetable ratatouille. Dress the ensemble with the prawn sauce.