Red turnip risotto, Mazara del Vallo prawn tartare with lime and cream cheese with herbs

The excellent first courses of the Italian tradition include not only pasta, which is famous throughout the world, but also risotto, a typical dish from northern Italy. Its creamy texture and versatility make it an ideal dish for many palates, including the most refined and curious of Hotel Tritone guests.

Chef Massimo’s proposals include a dish with red turnip and Mazara del Vallo shrimp, with its delicate flavour and strong colour. The addition of herb cheese and fresh thyme lends perfect freshness and balance to each taste. 

Recipe for red turnip risotto, Marzara del Vallo lime prawn tartare and herb cream cheese sauce

Ingredients for 4 people

  • 320 gr of Vialone Nano rice
  • 3 precooked red turnips
  • 80 gr of prawn tartare
  • 1 lime
  • vegetable stock to taste
  • one shallot
  • 100 g robiola herb cheese
  • 50 gr of butter
  • 50 gr of Parmesan cheese
  • fresh thyme to taste
  • 1 glass of white wine
  • olive oil to taste
  • extra virgin olive oil to taste
  • salt and pepper to taste


Slice the pre-cooked red turnips and place them in the tall bowl of an immersion blender. Pour in a ladleful of hot vegetable stock and blend until pureed.

Finely chop the shallot. In a pan, add a little olive oil and brown. Add the rice and toast it, then soften with white wine. 

Meanwhile, marinate the prawn tartare in grated lime zest with a pinch of salt, a grind of pepper and a drizzle of olive oil. 

Continue cooking the rice with the vegetable stock. After 10 minutes, add half the turnip puree and continue cooking. When are left 5 minutes from the end of the cooking time, add the remaining purée and cream the rice with a knob of butter and a little Parmesan.

Serve the risotto with some quenelles of red prawns interspersed with a few drops of herb robiola. Garnish with some fresh thyme leaves.

To taste the Chef’s risotto and book a stay at the Hotel Tritone you can write to us here or call (+39) 049 8668099