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PRAWN AND ARTICHOKE RISOTTO

Serves 4:

  • 4,23 oz of ARTICHOKE SAUCE
  • 5,29 ozof shelled prawn tails
  • 1,76 oz of butter
  • 0,71 oz of grated cheese
  • 1 litre of good stock
  • 11,29 oz of rice
  • 0,71 oz of chopped onions
  • White wine as required
  • Chopped parsley

Method:

Warm the butter and onion in a saucepan until it begins to change colour, add the prawns and sauté in the butter and onions, remove the prawns and leave aside, add the rice to the pan, and fry briefly, then moisten with a drop of white wine. Leave the wine to evaporate and then add the stock to continue the cooking of the rice. When ¾ of the cooking time for the rice has passed, add the ARTICHOKE SAUCE, the prawns, the cheese and a knob of butter to make the entire risotto creamy. Serve with a sprinkling of chopped parsley.