Today I did not have time and want to put me to prepare something special for lunch. I wanted to eat first and then the choice was between a pasta and risotto. Open the pantry, looking at these kinds of pasta, I realized that I did not really want pasta, so risotto.
thought was thus: How do I do?.
I opened the refrigerator and discarded 3 or 4 options, I noticed a lone red pepper and a vacuum packed shrimp and from there was born this recipe.
thought was thus: How do I do?.
I opened the refrigerator and discarded 3 or 4 options, I noticed a lone red pepper and a vacuum packed shrimp and from there was born this recipe.
320 g of rice carnaroli
200 g cooked peeled shrimp 1 red bell pepper
1
saffron ½ cup dry white wine 1.5 l
vegetable broth 2 tablespoons extra virgin olive oil 2 knobs of butter
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PREPARATION
Cut bell pepper and thoroughly clean the interior and removing the white parts seeds.
Wash and cut into julienne strips.
Take the prawns, rinse and cut into pieces, taking care to take a few whole for decoration.
Put in a saucepan 2 tablespoons extra virgin olive oil.
Wash and cut into julienne strips.
Take the prawns, rinse and cut into pieces, taking care to take a few whole for decoration.
Put in a saucepan 2 tablespoons extra virgin olive oil.
When hot, add the rice and toast it well.
Pour the white wine and let evaporate, stirring constantly.
Add a few ladles of broth, and the peppers into strips, stirring constantly and keeping it wet, bring the rice to cook (about 14-15 minutes).
A couple of minutes before the end of cooking add the saffron rice and shrimp into small pieces and, if necessary, season with salt.
Fired risotto remove from heat, add the two knobs of butter and whisk well to move quickly.
Pour the risotto in the center of a plate and garnish the center with the whole shrimp.
SUGGESTED WINE
Gewürztraminer - Kastelaz Elena Walch
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