Risotto with scampi
Instructions
Shelled Norway lobster heads, pincers and preserving shells.
Put to boil for about half an hour all these scraps in 1/2 liter of water to which you have added salt and a sprig of parsley.
Meanwhile Brown in four tablespoons of olive oil a beaten of garlic and parsley and before it browned add the rice.
Turn for a few minutes (be careful not to burn rice) and then rinsed with half a glass of white wine.
Cooking the risotto dishes by adding, as needed, the broth made from the shells of shellfish.
When the rice is half cooked, add the coarsely chopped flesh of the shrimp and continue cooking until the end.
This risotto, simple and delicate, can be prepared with shrimp or other shellfish.
Ingredients and dosing for 2 persons
- 150 g of rice
- 200 g of small prawns
- Parsley
- 1 clove of garlic
- Hot pepper
- Little of white wine
- Olive oil
- Salt