CHLOROPHYLL RISOTTO

80g Acquerello rice / 2 Sicilian red prawns / 10g parmigiano reggiano 24 month / coriander leaf / 10ml extra virgin olive oil / red rubin basil / borage flower / dianthus flower / 1tbsp tomato paste / dill / 1 lemon, zest / 1 shallot / 1 celery stick

Spinach leaf / celery leaf / rocket leaf / basil / coriander parsley Blanche it in salted boil water for 15 second all the leaf, remove and place it in a bowl with ice salted water. Place all the herbs in Paco jet glass and preserve in a cool place at 18C for 2 hours. Blend it and should have a smooth texture and consistency. The prawns: Divide it into three parts - tail, carapace and head. Cut into three piece the tail and marinate it with olive oil, lemon zest, sea salt and preserve. The carapace: sear in a saucepan celery, carrot and cut

by GIOVANNI PAPI

the onion into small cubes, add water and boil for 50 minutes. Add the tomato paste and strain. Place the prawn heads below a lamp and dehydrated for 4 hours until crispy, blend the prawn head into a fine powder and this will used to season the risotto. In saucepan seared half shallot with 10 ml of olive oil, remove it after 6 minutes. Add and roast the risotto for at least 3 minutes, start the cooking process with the bisque for 16 minutes, always monitor the rice and stock at the same level. Last important step, add to the risotto a generous spoon of chlorophyll to make it green, add the parmigiano reggiano and extra virgin olive oil. Complete the dish with the marinated prawn tail on the top, herbs salad and season with the prawn powder. This preparation is 100% zero waste and sustainable.