Shrimp Risotto (Risotto Ai Gamberi)
Instructions
Clean the prawns, heads and give them sgusciateli.
Finely chop the onion and garlic and put them in a casserole with shrimp heads and a ladle of white wine.
Put everything on the fire and simmer for 10 minutes, then remove the heads, sgocciolandole well, and throw those hands.
In cooking pour the rice, let it toast a little and then sprayed with the remaining white wine and, when this is evaporated, brought to the area by diluting a little at a time with the broth.
Four minutes before the end of cooking the risotto also shelled tails of shrimps and parsley, washed and finely chopped.
Served piping hot risotto taking care that remains quite soft.
Ingredients and dosing for 4 persons
- 350 g of rice
- 400 g of shrimp
- 1/2 onion
- 1/2 clove of garlic
- 2 glasses of white wine
- 1 sprig of parsley
- 125 cl of broth (possibly)
- Salt
- Pepper