Difficulty
Easy
Preparation
15 min
Doses
4 people
Ingredients
- 320 g Carnaroli rice
- 80 ml of Colatura
- 8 Red Prawns
- 1l vegetable broth
- 100g white wine
- 350g of zucchini
- 80g white onions
- 50g butter
- mint
- extra virgin olive oil
- Halls
- Pepper
Preparation
To prepare the risotto start with the vegetable stock, meanwhile proceed by cleaning and finely chopping a white onion with a knife. Pour a little oil into a saucepan and add the onion. Cook over a gentle heat, stirring often, for about 10 minutes-it will serve to wilt it. Blanch the shrimp heads for two minutes and then remove them. Pour in the rice, letting it toast for a few minutes, stirring continuously; as soon as the rice has turned a lighter color you can deglaze with the white wine. Let the alcohol evaporate completely and then add a few ladles of simmering broth. In the meantime, blunt the zucchini, already washed and dried, grate them and halfway through cooking the rice add the zucchini and shelled shrimp into the risotto, stir and continue cooking. Turn off the flame and add the mint leaves, grated lime, black pepper and then the butter. Stir in the Colatura di Gambero Rosso® from Mazara del Vallo. Let the risotto rest for a few minutes, covering it with the lid, and then serve.
