Risotto with Carabineros and Zucchini Cream

Method

1. Clean the carabineros prawns. Separate the heads and shells to prepare a broth.
2. Toast the heads and shells in a pan with extra virgin olive oil. Deglaze with white wine (or rosé). Filter to obtain a flavorful broth.
3. Prepare the zucchini: remove the ends and the green part (peel). Cook in a saucepan with a clove of garlic and zucchini flowers. Season with salt and pepper.
4. When the zucchini are soft, blend them with the fish broth (from the prawns) to obtain a smooth cream.
5. Toast the rice dry in the pan. Deglaze with wine and start cooking with vegetable broth.
6. Halfway through cooking, add the zucchini cream.
7. In the meantime, prepare a carpaccio of raw carabineros (thinly slice the prawn meat).
8. Finish the risotto with mantecatura: add butter and extra virgin olive oil off the heat, stirring constantly for a creamy consistency.
9. Serve the risotto topped with the carabineros carpaccio.