Risotto with Scampi (Risotto con Gli Scampi)
Instructions
Chop fine the onion and let it wilt in butter with parsley, salt and pepper.
After about ten minutes of slow cooking, add the white wine and rice and ben Brown.
Gradually pour in the vegetable broth and continue cooking.
Seven or eight minutes before the rice is ready (it takes about a quarter of an hour for the total cooking rice), throw the tails of shrimp that you have washed and peeled.
Mix in the end with a little milk, let stand for 2 minutes and serve.
The version that includes the addition of asparagus tips.
Ingredients and dosing for 4 persons
- 500 g of shrimp
- 1 not very large onion
- Salt
- Pepper
- Parsley
- 1 glass white wine
- Light vegetable broth
- 50 g of butter
- 350 g of rice