Risotto in shells
Instructions
Boil the prawns, sgusciateli and tritatene half.
Chop garlic and parsley and saute in butter.
Add the rice and wet after a few minutes with the hot broth in which melted the sauce.
Continue cooking and before you remove risotto from heat, mix in the chopped shrimp and pepper.
Pour in the spider crab shells.
Decorate with remaining whole shrimp.
Ingredients and dosing for 4 persons
- 400 g of rice
- 400 g of king prawns
- 1 clove of garlic
- 2 tablespoons of tomato sauce
- Parsley
- Butter
- Broth
- Salt
- Pepper
- Spider crab shells