On the tiny artists’ island of Burano near Venice, I was served a first course of shrimp risotto that simply beguiled me. As soon as I returned home I set about re-creating this achingly fresh dish. Many pounds of rice later, I hit upon a recipe that I believe comes close to the original. Until I return to A Romano, it’ll do just nicely. – by David Leite
serves 4
You might need to buy:
- vegetable oil
- tomato paste
- cold water
- bay leaf
- Salt and pepper
- minced garlic
- high-quality imported Arborio rice
- dry white wine
- chopped parsley
- heavy cream
- Salt and pepper
ready in about 40 minutes;
serves 6
You might need to buy:
- soy sauce
- sugar
- mirin or rice wine
- sesame oil
- sesame seeds
- vegetable oil
Pork braised in caramel sauce
serves 4
You might need to buy:
- cracked black pepper
- sliced shallots
- fish sauce
- lemon juice
- water
- sugar
Fish fried in spices. Ingredient proportions may vary as I normally fry a whole, medium fish.
ready in about 40 minutes;
serves 4
You might need to buy:
- garlic
- Cooking oil
- tumeric powder
- black pepper
- salt
- sugar
- red chilli
- corn starch
Japanese style appertiser, prawns in soya sauce and ginger. Serve in cocktail glasses.
ready in about 30 minutes;
serves 4
You might need to buy:
- 500g prawns
- 20g ginger grated/finely shredded
- spring onions
- light soya sauce