Monday, July 4, 2011

Raspberry Risotto with Prawns & Rum Soaked Raspberries

Raspberry Puree
  • 6 ounces Fresh raspberries
  • 1/2 tablespoon Caster sugar
  • 1 teaspoon(s) Lemon juice - fresh
  • 1/2 Lemon - zested 
  1. In a food processor, add the 6 oz raspberries, caster sugar, lemon juice and lemon zest.  Process until smooth.
  2. Strain through a chinois or fine mesh strainer.
  3.  Fridge for 12 hours

Rum Soaked Raspberries
  • 6 Raspberries - halved   
  • Agave syrup
  • Havana Club light rum
  1. In a small saucepan, combine equal parts agave syrup and light rum.  Cook until a syrupy consistency is achieved.
  2. Place the halved raspberries in a glass bowl and cover with the agave/rum syrup.  Take care each raspberry is submerged.
  3. Cover the bowl with plastic wrap.  Allow to sit at room temp overnight.

Raspberry Risotto
  • 32 ounces Homemade chicken stock
  • 1/2 tablespoon Butter - unsalted  
  • 1/2 Yellow onion - sliced thin on a mandoline
  • 1 cup Carnaroli rice  
  • 1/2 cup Raspberry puree  
  • Sea salt
  • 2 1/2 tablespoons Butter - unsalted, cubed & ice cold
  • 1/2 cup Gruyere cheese - grated 
  • 4 21-25 ct prawns - boiled, peeled, deveined, & butterfiled
  •  Chive tips
  1. In a sauce pan, heat the chicken stock to a gentle simmer.
  2.  In a small sauce pan, gently heat the raspberry puree over low heat.  DO NOT ALLOW TO BOIL.
  3.  In a risotto pan, melt the 1 1/2 tbs butter over medium-low heat.  Add the onions and cook slowly for 5 minutes, DO NOT ALLOW TO COLOR.
  4.  Turn the heat up to medium, and add the rice. Stir until all the grains of rice are covered in oil and onion. It is important to get the rice up to temperature before adding liquid.
  5. Once you add the first ladle of stock the process should take 18 minutes to cook the risotto. Keep the risotto at a steady bubble while you continue adding stock, stirring, and letting it absorb, before adding more stock. Stirring is important, the bottom of the pan is hottest, so keep the rice moving to avoid burning.
  6. After 15 minutes, start checking the doneness of the rice. It should be plump and tender, but still retain a slight firmness to the bite.  Add the raspberry puree at this point.  Mix well to incorporate.
  7.  Rest: Take the rice off the heat. Allow to rest for 2 minutes without stirring to prepare it for the emulsification. If the pan is too hot, when you add the cold butter and cheese they will melt too quickly and split.
  8. Mantecatura: Working fast beat in the ice-cold butter and gruyere cheese. Get your whole body into it. Move your hand quickly, shake the pan. The point of the exercise is to be left with a creamy, rich, and emulsified finished product.
  9. Garnish: Top the risotto with the prawn, rum soaked raspberries and chive tip.

That's it for now...till we exchange a few words again...Peace!


    1. YUM! This dish sounds insanely delicious! Good luck in the contest! :)

    2. Hi Lazaro, Your risotto looks amazing. I have a food52 account so I'll stop by to get the recipe. Best of luck to you on their contest.

    3. hahaha that is a funny convo. gotta love how the lawyer kicks you into gear!

    4. Just checked out your post on Food52 and it is amazing! Sorry for the double comments though...wasn't sure if my first comment was taken until after the fact.
      Anyway, have a great day!

    5. Love food52 and will have to look you up there...this dish is killer my friend!

    6. I found food 52 a while ago and I've been hooked since! Love how your wife found it and told you about it...too cute!

    7. I have have been with Food 52 for a few years now and you are right pretty amazing stuff there. Glad you found it. Going to find you there...The lawyer is good and you went all out on this one...

    8. She sure knows how to push your button! It's ok to take pictures indoor as long as you have a magic technology on your computer :)

      I've had rum soaked raspberries before. Guess what, I had it when we were trying to get drunk! hahaha. It was strong when you soaked it overnight- lesson learned.

      The raspberry risotto looks amazing. Color, flavor, presentation, you got it all. Good choice with prawn for a seafood lover!

    9. This risotto look delicious Lázaro, thanks for stopping by! xxgloria

    10. Food 52 is a super site, I love it.
      The lawyer's not a lawyer for nothing. She knows her stuff.
      Great risotto recipe, Lazaro. I wish you luck in the contest!

    11. I think the Lawyer is a smart woman. I made an an account, just haven't had enough time to read more on the site yet. I love the color of your dish and the clean plating. I hope you win and I"m still waiting for my meatloaf cupcakes, he he.

    12. Hi Laz! This is my first time you have an amazing risotto! It's raspberry flavor? Oh my gosh... I want to try this! I love how you styled the food. Beautiful post!

    13. LOVED this dish, Laz! Just left you a comment over on Food 52. I'm so posting this link on FB when I get home! And can I just add, behind every successful man is a successful woman ;)

    14. Oh and by FB I mean Facebook, not the site you hate. Haha.

    15. Laz ya champion, this is AWESOME. My votes are with you buddy. This sounds and looks great. Very impressive. Im so hungry, send us over a plate.... :) Have a wonderful weekend.

    16. Very funny post and don't you love it when the spouse gets involved in those charming ways? Fabulous and creative way to use raspberries, I must say! I'll bet this risotto was delicious!

    17. As usual, the presentation is extraordinarily beautiful and I bet it is very delicious too! Good luck!!!

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