RISOTTO WITH KING PRAWNS AND ORSINA HERBS

Rezept von Roberto and Salvo Galas

20'

Easy

RISOTTO WITH KING PRAWNS AND ORSINA HERBS

Zutaten

320 g Riso Gallo Carnaroli Risotto rice
70 g butter
50 g chopped onion
1 glass white wine
1 l hot chicken stock
100 g butter
40 g grated Parmesan
50 g minced orsina herb
50 g cream
8 king prawns

Zubereitung

Sauté the onion in 70 g of butter in a heavy bottomed saucepan, add the rice and fry well until transparent. Pour the wine and simmer until it has evaporated. Add a ladleful of the hot stock. As the stock is absorbed add more stock when necessary. Continue in this way for about 16 minutes.

In the meantime, cook the king prawns in oil. Shell and chop 4 of them. Cut the other 4 in two equal parts and keep warm. Remove the risotto from the heat and stir in orsina herb, chopped king prawns, 100 g of butter, Parmesan and cream. Divide the rice in four dishes and place 1 king prawn on each.