Risotto with avocado sauce and pink prawn tartare

Method

1. The base

   In a small pan, heat a drizzle of extra virgin olive oil with a crushed clove of garlic.

2. Toasting

   When the oil is hot, add 160 g of Hera nei Campi Ebano Rice and toast it for about a minute.

3. Deglazing

   Deglaze with a glass of Crémant de Bordeaux and let the alcohol evaporate.

4. Cooking

   Continue cooking, adding boiling water a little at a time, without stock: Ebano rice is naturally rich in aroma and needs no other flavours.

5. The avocado sauce

   Meanwhile, make a creamy sauce by blending the flesh of a ripe avocado with a drizzle of oil, lime juice, salt and pepper.

6. The pink prawn tartare

   Clean the pink prawns and chop them into a tartare, dressed simply with extra virgin olive oil, a few drops of lime and a pinch of salt.

7. Plating

   Once cooked, place the black risotto in the centre of the plate, add a few spoonfuls of avocado sauce and finish with the raw pink prawn tartare, gently arranged on top.