RED PRAWN RISOTTO

Recette de Antonio and Sabina Graziano

20'

Medium

Ingrédients

320 g Riso Gallo Arborio Risotto rice
700 g prawns
50 g butter
20 g almond flour
3 tbs. extra virgin olive oil
prawn stock (boil the shells)
50 g chopped onion
1 minced garlic cloves
chilli
minced parsley

Préparation

Whisk the prawns (keeping aside 4 prawns for decoration). Sauté the chopped onion and the crushed prawn heads in a heavy bottomed saucepan in 50 g of butter for two minutes. Remove the heads, add the rice and fry well until transparent. Add a ladleful of the hot prawn stock and simmer. Continue in this way for 16 minutes.

Add the prawn sauce to the red prawns risotto and stir in oil, almond flour, minced garlic and chilli. Divide the risotto between 4 dishes placing one prawn previously cooked in oil on each.