Gourmet Risotto with Purple Asparagus of Albenga, Red Prawns, Candied Lemon and Taggiasca & Lemon Drops
An elegant dish that enhances the natural sweetness of Purple Asparagus of Albenga through a perfect balance of seafood flavors, freshness, and creamy texture.
Ingredients for 4 servings
- 320 g Carnaroli rice
- 500 g Purple Asparagus of Albenga
- 12 premium red prawns
- 1 shallot
- 1 liter light vegetable stock
- 80 g butter
- 50 g 24-month aged Parmigiano Reggiano
- Taggiasca & Lemon dressing
- Salt and white pepper
Preparation
Clean the asparagus, separating the tips from the stalks. Cook the stalks in a small amount of salted water, then blend until smooth and velvety. Keep the tips whole and blanch them briefly so they remain crisp.
Prepare the candied lemon by finely slicing the peel and gently cooking it in a light syrup made from water and sugar.
In a saucepan, gently sauté the shallot with a drizzle of olive oil. Toast the rice and begin cooking it by gradually adding the hot vegetable stock.
Halfway through the cooking process, stir in the Purple Asparagus cream. Continue cooking until the risotto reaches a soft, creamy consistency.
Remove from the heat and finish by stirring in the butter and Parmigiano Reggiano until silky and smooth.
Plating
Arrange the risotto in the center of the plate. Place the asparagus tips on top along with three red prawns lightly marinated in olive oil and a few drops of lemon juice.
Finish with strands of candied lemon peel, freshly ground white pepper, and a few drops of Taggiasca & Chinotto dressing.
The Result
The natural sweetness of Purple Asparagus of Albenga complements the delicate savoriness of the red prawns, while the candied lemon adds an aromatic note that makes the dish both refined and contemporary. A restaurant-quality first course that celebrates the excellence of the Ligurian territory.
For an even more spectacular presentation suitable for a menu or social media photography, a Michelin-inspired version can also be created featuring asparagus, confit egg, Castelmagno cheese fondue, and crispy cured ham powder.
