Risotto with Champagne, Beetroot and Prawns

To prepare the risotto with champagne, beetroot, and prawns, clean the prawns 1 and save the scraps 2. Cut the carrot, celery, and onion into small pieces 3.

Sauté the vegetables with a dash of oil 4, along with the prawn shells 5 and a tablespoon of tomato paste 6.

Once toasted, add water to the brim 7 and cover with a lid. Cook for 30 minutes and add salt 8. Strain the stock 9 and keep it warm.

Season the prawns with oil, salt 10, pepper, and the zest of one lime 11. Now cut the precooked beetroot 12.

Place it in the mixer glass with a ladle of stock 13 and the juice of half a lime. Blend with the immersion blender 14 to obtain a cream 15.

Prepare the risotto: in a saucepan, toast the rice grains 16 already adding a pinch of salt 17. Deglaze with a glass of champagne 18.

Add the stock one ladle at a time 19, as the liquid is absorbed 20. Meanwhile, drain the stracciatella to dry it with the help of a fine-mesh strainer 21.

Once the risotto is almost ready, stir in the beetroot cream 22, a drizzle of oil, and soy sauce 23. Then add the juice of half a lime 24 and complete the cooking.

Plate the risotto 25, garnish with quenelles of stracciatella, raw prawns 26, a drizzle of oil, lime zest, and marjoram leaves. Serve your risotto with champagne, beetroot, and prawns immediately 27!