Risotto with prawns
Instructions
Chop the onion, celery and carrot.
FRY vegetables in oil and in 40 g butter; Add the wine and tomatoes, simmer until wine is evaporated to half.
Add the peeled prawns and cook for 15 minutes by salting and peppering.
Meanwhile, Cook the rice, then drain and serve with remaining butter condendolo and shrimp sauce.
Garnish with the olives.
Ingredients and dosing for 6 persons
- 500 g of rice
- 500 g of prawns
- 50 cl of white wine
- 120 g of butter
- 1 tablespoon of olive oil
- 1 onion
- 1 celery
- 1/2 carrot
- 1 tablespoon of tomato paste
- Black olives
- Salt
- Pepper