The Recipe: Brown Butter Risotto with Lemon and Red Prawn Tartare – Hotel Principe di Savoia 

For a taste of Italy this summer, try this recipe by Matteo Gabrielli, executive chef at Hotel Principe di Savoia’s Acanto Restaurant. A rich brown butter risotto paired with the freshness of lemon and lightness of the red prawn tartare makes this dish perfect for those cooler summer evenings.


  • 100g carnaroli rice 
  • 70g fresh butter 
  • 20g white wine 
  • 10g chives 
  • 500ml chicken broth 
  • 1 lemon 
  • 10 small red prawns 


  • Melt the butter over a high heat in a small saucepan. When the butter is melted, lower the heat and continue cooking until it turns light brown. 
  • Put the rice with a little oil in another pan and toast the rice over a high flame. 
  • Deglaze with white wine 
  • Continue cooking for 20 minutes, adding the chicken stock a little at a time and stirring continuously. 
  • Once cooked, mix the risotto with the finely chopped chives and grated lemon zest. Stir vigorously to obtain a creamy risotto. 
  • Clean the red prawns by removing the head and outer carapace. 
  • Cut the prawns into 3 parts following the long side to obtain 3 thin slices, season with salt, oil and pepper. 
  • Serve the risotto on a flat plate, and arrange.

Hotel Principe di Savoia 


Piazza della Repubblica, 17, 20124 Milano MI, Italy