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Red risotto with red prawn

Beautiful deep red and purple colors on the plate for Valentine's Day.A delicious risotto with a gambero rosso prawn, an octopus tentacle, and served with mini purple carrots and red lettuce.

Ingredients

Red lettuce
Novello olive oil
Gambero rosso
purple winter carrot
Garlic
Carnaroli risotto
Mini purple bunch carrots
Sakura Cress
Tomato bouillon powder
Cooked octopus tentacles
Shallot

Preparation

  1. Juice the purple winter carrot in a juicer.
  2. Sauté the risotto in olive oil with a shallot and some garlic.
  3. Deglaze the risotto with the tomato bouillon powder and purple carrot juice and stew for about 10 minutes until done.
  4. Grill the gambero rosso in a grill pan for about 4 minutes.
  5. Then also grill the mini baby carrots and red lettuce and reheat the cooked octopus tentacle.
  6. Serve the red risotto topped with the gambero rosso.
  7. Garnish the dish with the octopus tentacle, mini baby carrots, red lettuce, and some Sakura Cress and Novello olive oil.