80 gr Carnaroli rice
1 sprig of marjoram
½ cup of Etiopia coffee
N° 2 red prawns from Mazara Del Vallo L1
60 gr Tuscan caprino cheese
30 gr Alto Adige butter
60 gr goat milk
N° 2 lt boiling water without salt
White pepper q.b
For red prawns
Peel completely the red prawns. Place them on a sheet of glossy paper next to the other. Cover everything with another sheet of glossy paper and with a meat pounder, crush the tails until you reach some small disks. Put in freezer for about 1 hour.
For the caprino cheese mousse
Place in a bowl the Caprino cheese, add salt, white pepper and a goat milk and with a whisk mix everything until you get a semi-liquid mixture. Pour everything into a siphon loaded with 2 cans and let it rest in the fridge for about 1 hour.
For a risotto
Toast the rice in a pot without oil and without butter for about 4 minutes. When the rice is toasted, moisten it with 1 ladle of boiling water and add the crushed marjoram leaves with your hands. When the rice is cooked, add the salt and half a cup of Ethiopia coffee and continue cooking, hydrating the rice with boiling water. After cooking (about 14 minutes), beat in with Alpeggio Butter, until the risotto is rich and creamy. Check the seasoning, then serve immediately.
Serve the rice by placing spores on the shrimp disks which, with the heat of the rice, will be lightly cooked and with the siphon, make Caprino flakes.