Ingredients : (Serves 4)
350g Rice – Carnaroli type
1 Clove of garlic
8 Baby calamari tubes, washed
12 Prawn tails
20g White onions
100g Butter
50g Fresh parmesan cheese
2 Tbsp. extra virgin olive oil
30g Prawn bisque
1 Litre Fish stock
Method : In a saucepan (20 cm X 20 cm), brown off 20g of butter with the onions and garlic for about 2 minutes. Add the rice and warm up for about 1 minute, gradually adding the fish stock. In a different saucepan, brown off the calamari and the bisque. Then add to the rice .
After approx. 8 minutes, add the sautéed prawn and continue the cooking for a further 7 minutes, constantly adding the fish stock. When cooking is complete, switch off the flame, add the remaining butter and parmesan and serve. To finish add shaved truffle.