Risotto with Apple and Shrimp Butter

Method

1. Caramelize the shallot: wrap the shallot in aluminum foil and bake at 150-160°C for 40-50 minutes until soft and sweet.
2. Prepare the apple juice: juice the Granny Smith apples (or blend and strain). Add a little lemon juice to prevent oxidation. Set aside and keep warm.
3. Clean and devein the shrimp. Reserve a few for the tartare and the rest for the shrimp butter.
4. Make the shrimp butter: in a food processor, combine butter, caramelized shallot, 2-3 shrimp, a pinch of chili, lemon juice and zest. Blend until smooth. Refrigerate until firm.
5. Toast the Carnaroli rice in a dry pan over medium heat until translucent and fragrant.
6. Begin cooking the risotto: add the warm apple juice little by little, stirring frequently. Cook for about 15 minutes until al dente.
7. Mantecatura: remove the pan from heat, add the shrimp butter, a pinch of chili, salt, and a last splash of apple juice. Cover and let rest for 3 minutes. Stir vigorously to emulsify.
8. Meanwhile, dice the reserved raw shrimp into small cubes for the tartare (no cooking needed).
9. Plate the risotto in a mirror-like shape, top with quenelles of shrimp tartare, and garnish with a little chili and lemon zest if desired.