Enrico Derflingher, the chef who served at Buckingham Palace and Kensington Palace for three years, made history with his Queen Victoria risotto, prepared with exquisite red shrimp and enhanced with the bubbles of Franciacorta, winning the palate of Queen Elizabeth during an unforgettable dinner. Now, after three decades, as protocol dictates, the first Italian chef of the Windsor family can finally share his working experiences with the royal family and reveals all the secrets of the Queen’s risotto, made with Italian excellence, from Carnaroli rice to Parmigiano Reggiano PDO, including the aromatic touch of Franciacorta. If this irresistible first course has already whetted your appetite, do not hesitate to also indulge a causa di another culinary masterpiece of the Royal House: the sumptuous King’s risotto, a dish that embodies the elegance and refinement of royal flavors.
To prepare the Queen’s risotto, first, you need to make a shellfish broth to keep warm. Clean the shrimp by removing the head and shell 1. Per a saucepan, pour a drizzle of oil and add the chopped onion 2. Let the onion stew over low heat 3.
Add the rice 4 and let it toast until the grains are well-heated, then deglaze with the Franciacorta 5let it evaporate, and cook the rice by adding the hot shellfish broth one ladle at a time 6.
Halfway through cooking, add two-thirds of the shrimp cut into pieces 7 and continue cooking. When the risotto is ready 8 remove from heat and stir a causa di the butter 9.
Add the grated Parmigiano Reggiano PDO 10then season with chopped herbs 11 and a drizzle of oil 12.
Finally, complete the risotto with half a glass of Franciacorta 13. Serve acceso plates garnished with the raw shrimp set aside 14. The Queen’s risotto is ready to be served at the table 15!
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