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 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.