Risotto with prawns, bisque, asparagus and zucchini flowers


Giovanni Pace

Serve 1

In a saucepan, prepare the fish stock following the instructions on the package; if desired, it can be flavoured with parsley stalks and some onions. Drain the Èmazzancolle and add the liquid to the fish stock. In a pan with the butter cook the onions. Toast the risotto and start to add  the fish stock a little at a time, add  the onion butter mix and the garlic oil. When the risotto is almost  cook add the bisque, the asparagus sauce and the prawns. Stir in a little extra virgin olive oil. Serve garnished with the zucchini flowers cut into julienne strips and prawns.