Rice Ring with Mozzarella Heart and Shrimp
Category: Main Courses
Serves: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 500g |
| Zucchini flowers | 200g |
| Shrimp (or prawns) | 500g |
| Mozzarella | 200g |
| Water | 500ml |
| Alcohol-free beer | 330ml |
| Butter | 40g |
| Onion | ½ |
| Garlic | 1 clove |
| Thyme | 5 sprigs |
| Salt | To taste |
| Black pepper | To taste |
| Extra virgin olive oil | To taste |
Instructions
-
Prepare the Shrimp:
Start by cleaning the shrimp (alternatively, you can use prawns). Set aside one-third of the shrimp for garnish. For the remaining shrimp, blanch them for 4-5 minutes in boiling water. Once cooked, remove them with a slotted spoon. Peel off the shells and tails, and carefully remove the intestinal vein from the back. Keep the heads and shells as they will be used to make a shrimp stock later. Once cleaned, chop the shrimp into small pieces.
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Prepare the Mozzarella:
Cut the mozzarella into small pieces. Place it in a colander to remove any excess water. -
Prepare the Zucchini Flowers:
Take the zucchini flowers, remove the stems, and gently open the flowers with your fingers. Carefully extract the fleshy pistils found inside the flowers and remove the small stems. Make a cut along the long side of each flower to open them up. -
Prepare the Mold:
Grease a bundt pan (22-23 cm in diameter and with a capacity of 1750 ml) with a bit of olive oil and line the bottom with the prepared zucchini flowers. -
Make the Risotto:
In a large pan, heat some olive oil and sauté the onion for about 10 minutes, or until it turns golden. Once the onion is softened, add the rice and toast it for a couple of minutes. Pour in the beer at room temperature and let the rice absorb the liquid. As the rice cooks, add warm broth a little at a time, stirring frequently. Midway through cooking, add the thyme to infuse the risotto with its flavor. Continue cooking until the rice is fully cooked and creamy. Once done, set the risotto aside to cool slightly. -
Assemble the Rice Ring:
Begin by filling the prepared bundt pan with half of the risotto. Use the back of a spoon to level the surface and press gently in the center to create a small hollow. Place the chopped mozzarella in the center of the hollow to form a “heart” of cheese. Top it with the remaining risotto, again smoothing the surface evenly with the back of the spoon. -
Bake the Rice Ring:
Preheat the oven to 180°C (350°F) if using a static oven, or 160°C (320°F) for a fan-assisted oven. Bake the rice ring for 40 minutes (or 30 minutes for a fan-assisted oven). -
Prepare the Shrimp Garnish:
While the rice ring is baking, heat some olive oil in a pan and sauté a clove of garlic. Add the whole shrimp (with shells on) and cook them for a couple of minutes until they are fully cooked. Once the shrimp are ready, set them aside for garnish. -
Serve the Rice Ring:
Once the rice ring is done, remove it from the oven and carefully unmold it onto a serving platter. Garnish the top with the cooked shrimp and serve hot.
This Rice Ring with Mozzarella Heart and Shrimp is a beautifully presented dish, perfect for any occasion. The creamy risotto, coupled with the melty mozzarella heart and succulent shrimp, creates an unforgettable combination of flavors that will leave your guests impressed. Enjoy this delightful main course that’s as satisfying to the eyes as it is to the taste buds!
