Risotto of brandy-flambéed prawns with black garlic and Montagnolo

Main courses
Difficult 2 Yes



Clean the prawns, setting aside the peeled tails, heads and skin of the tails separately. Cut the tails in half lengthways. In a pan, brown the heads with olive oil over a high heat for one minute on each side. Add the brandy and flambé. Crush the heads and add the water and skin of the tails. Bring to the boil and simmer for 25 minutes. Strain while hot and set aside. Mash the peeled black garlic with a fork and mix with the butter.

Place in the fridge. Chop the Montagnolo cheese and set aside. Cut the onion into dice and cook with a little olive oil over a medium heat in a pot or pan measuring at least 22 cm in diameter. When the onion is translucent, add the rice, cook for a few minutes stirring occasionally, season with salt and add the wine. Continue cooking adding the hot stock little by little as the liquid is absorbed until the rice is al dente. At this point, remove the risotto from the heat and add the butter, garlic, prawn tails and chopped Montagnolo cheese. Correct the seasoning, stir thoroughly and leave to stand for 5 minutes before serving.

Note: It is advisable to use wide pots or pans to cook the risotto and ensure that there is a thin layer of rice at the end of cooking.

Tips: For greater creaminess and looseness of the rice, the risotto needs to be stirred frequently during cooking.