Risotto with Acireale Trunzu cabbage, red prawn, Verdello lemon and Giuseppe Cremonini Balsamic Vinegar of Modena PGI - 5 grapes

Method

• 1

  Clean the Acireale Trunzu cabbage and set aside its green leaves to get the chlorophyll. Use a vegetable slicer to cut the base of the cabbage into thin round slices.

• 2

  Marinate the cabbage slices in Giuseppe Cremonini Balsamic Vinegar of Modena PGI - 5 Grapes, then season with extra virgin olive oil and some Verdello lemon zest.

• 3

  Cook the risotto: first, pour in the white wine and allow it to reduce, then continue cooking adding the vegetable stock.

• 4

  Once cooked, add the cabbage chlorophyll, stir in some butter and Parmigiano Reggiano to make it creamy. Finally, add the red prawn.

Garnishing and food plating

Serve the risotto by arranging some slices of Trunzu cabbage marinated in Giuseppe Cremonini Balsamic Vinegar of Modena PGI - 5 Grapes, and alternate them with non-marinated slices on top of the risotto. Top with the red prawn seasoned with extra virgin olive oil and Verdello lemon zest. Garnish with a few sakura blossoms and serve.