Cook the pumpkin in oil with onion and chilli. Season with salt and blend to a smooth cream. Clean the shrimps of the carapace, taking care to remove the gut. Fry a clove of garlic and the shrimp heads in oil in a saucepan. When the heads are well browned, add ice, cover with a lid and bring to the boil. Strain the resulting stock (bisque) and keep aside. Dry roast the rice and wet it with vegetable stock. Once cooked, stir in the pumpkin cream, a knob of butter and some grated Parmesan cheese and season with salt. Serve by placing the raw prawns seasoned with salt and pepper on top of the risotto, add a few spoonfuls of bisque and some truffle shavings.
0 servings