Risotto with broccoli, red prawns and cream of Mozzarella di Bufala


Recipe by Chef Rafaele della Rocca


Ingredients for 4 people


320 g Carnaroli rice (reserve)
200 g Broccoli
200 g Red Prawns
200 g Mozzarella di Bufala Tenuta Agrilat
50 g Buffalo Butter
100 g Grana Padano
30 g White Wine



Cook the rice with a base of oil. Deglaze with white wine. Add the chopped onion and continue cooking adding the vegetable broth. Aside from blanching the broccoli, cool in water and ice. Sauté in a pan and go to the blender. Halfway through cooking, add to the rice and keep stirring. At the end of cooking stir in butter and parmesan.

For the Mozzarella di Bufala cream
Cut the Mozzarella into cubes. Add the cream with a little whey and bring it to 90 °. Blend everything.

For the red prawns
Clean the prawns and season them with oil, salt and lime.

For the broccoli
Salt them with a garlic clove and season with salt and pepper.

We take a deep dish, lay our risotto, add the red prawn tartare and finally our cream of Mozzarella di Bufala.