Risotto with shrimp and celery
Instructions
Clean the prawns, sgusciateli and used shells and heads to make a comic of crustaceans.
Saute chopped garlic in a few tablespoons of oil, then add the shrimp tails and, as soon as they have browned, cover with the white wine and allow then almost completely evaporate.
Pour the rice and let it toast blended; then take it to cooking by adding the hot crustaceans and filtered, a ladleful at a time.
Half-cooked rice mixed with celery that you have washed away, washed and cut into tocchettini.
Just before removing from heat add salt and pepper, add a knob of butter and a handful of chopped Chervil.
Turn off and let it sit a few minutes before serving on a hot serving dish.
Ingredients and dosing for 4 persons
- 350 g of rice
- 600 g of shrimp
- 2 stalks of white celery
- 1 clove of garlic
- 1 handful of chopped chervil
- 10 cl of white wine
- A few tablespoons of olive oil extra virgin
- Salt
- Pepper
- 1 walnut butter