Venetian Prosecco and Snapper Risotto - Chef Recipe by Nino Zoccali
Risotto can be made with any number of white-fleshed fish, but in Venice it’s commonly made with red...
500 ml prawn bisque
200 ml cream
400 g diced salmon
300 g green peas
Dill and radish for garnish
Salt and pepper
500 g fresh pasta
1/4 head of celery
1 large carrot
1/2 bulb fennel
1 kg prawn heads
1 orange (zest and juice)
Slice all vegetables the same size. Heat up olive oil in a pot, add vegetables and sweat until softened, add prawn heads and stir every minute until they are all red.
Add orange zest, juice and enough water to cover prawns. Bring to a boil, reduce heat and simmer for 2 hours. Strain and discard vegetables and prawn heads.
Bring bisque to a boil in a pan, stir in the cream and reduce until slightly thickened. Add salmon and peas and simmer for 3 minutes.
Now you can also boil your fresh pasta until al dente, add pasta to bisque and season with salt and pepper. Divide in 4 bowls and garnish with dill and thinly sliced radish.
Recipe provided by Coal River & Co