Risotto with prawns and strawberries
First courses
Young
4 people
Ivan Merlini
45 minutes
Ingredients:
250 g Carnaroli rice
600 g prawns
150 g strawberries
Salt, to taste
White pepper, to taste
Bitter cocoa, to taste
4 cl Grappa
Olive oil
600 g prawns
150 g strawberries
Salt, to taste
White pepper, to taste
Bitter cocoa, to taste
4 cl Grappa
Olive oil
Preparation:
Prepare a fish stock: fry the prawns' heads in a little olive oil in a pan, add some boiling water and some drops of wormwood-flavoured Grappa.
Add a pinch of salt e simmer for 10 minutes.
Toast the rice with some olive oil and butter in a pan, wet with some fish stock. After 15 minutes, add the shelled prawns, the diced strawberries and the Grappa.
Add some salt, pepper anc carry on cooking for 3 more minutes. Add some olive oil to make a creamier risotto. Serve on a plate, and drizzle some cocoa powder on the top.
Add a pinch of salt e simmer for 10 minutes.
Toast the rice with some olive oil and butter in a pan, wet with some fish stock. After 15 minutes, add the shelled prawns, the diced strawberries and the Grappa.
Add some salt, pepper anc carry on cooking for 3 more minutes. Add some olive oil to make a creamier risotto. Serve on a plate, and drizzle some cocoa powder on the top.
