Red, yellow and pink nuances on a deep green background. This could be the description of an impressionist painting depicting a flower garden or one of the refined first courses created by Chef Massimo of the Hotel Tritone.

The risotto with courgettes and their flower, accompanied by prawn tartare and basil-flavoured strawberries is a work of art to be savoured. Just as painters carefully select the colours for their masterpieces, so the chef carefully chooses the finest raw materials for his dish, such as Mazara del Vallo prawns. From the depths of the Mediterranean we return to the Euganean Hills from where the KM0 fruit and vegetables for the dishes on the menu at the Hotel Tritone come.

Replicating an impressionist painting requires a considerable amount of technique, even with the right guidelines. The chef’s dish, on the other hand, is easier to bring to the table after returning from a hotel stay, because its creator himself provides the dosage and process.

Carnaroli rice with cream of courgettes and courgette flowers, Mazara del Vallo red prawn tartare and basil-flavoured strawberries

ingredients (for 4 people)

240 gr of carnaroli rice

6 courgettes

8 courgette flowers

80 g prawn tartare from Mazara del Vallo

8 strawberries

1 glass of Prosecco

1 knob of butter

extra virgin olive oil to taste

1 tablespoon brown sugar

2 basil leaves

lime zest to taste

white pepper to taste

Ingredients for the broth

1 onion

1 carrot

1 celery stick

2 courgettes

Procedure

Prepare the vegetable stock by boiling the celery, onion, carrot and courgettes for about an hour. Season with salt to taste.

Clean the courgettes for the rice, separating the white and green parts. Cut the white part into small pieces and cook with vegetable stock. Once cooked, blend with a blender and adjust the flavour if necessary.

Cut the green part into strips and sauté in a pan with a little extra virgin olive oil.

Prepare the strawberry puree by starting with washing the strawberries. After cleaning them, cut them into small pieces and caramelise them with a tablespoon of brown sugar. Then blend it all together with a basil leaf.

Toast the rice in a saucepan, moisten with a glass of Prosecco and let it evaporate. Wet with the boiling stock and continue cooking by adding the courgette cream. When almost cooked, add the green part of the courgettes and the courgette flowers cut into thin strips. Stir a knob of butter into the rice. Meanwhile, marinate the Mazara del Vallo prawn tartare with ground white pepper, lime zest and a tablespoon of extra virgin olive oil.

Place the risotto on a smooth plate and garnish with strawberry drops, the red prawn tartare and a shredded basil leaf.

To taste the risotto and Chef Massimo’s other dishes, book a stay at the Hotel Tritone by writing to this address or calling (+39) 049 8668099