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Vanilla risotto and caramelised prawns

ingredients

servings

4

Iodized salt

to taste

Extra virgin olive oil

2 spoons

White sugar

20 grams

Soy sauce

1 spoon

White wine

100 mL

Vegetable broth

1 liter

Shallots

1 unit

Vanilla bean

1 unit

Cherry tomatoes

100 grams

Shrimp tails

400 grams

Carnaroli rice

360 grams

first courses from Italy

Vanilla risotto and caramelised prawns

Vanilla risotto and caramelised prawns

with fish source of B vitamins high in iron

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Vanilla risotto and caramelised prawns

Delicious and rich taste

Vanilla risotto and caramelised prawns step 1

step 1

Wash shrimp tails, dry them and put them in marinas in soy sauce for the cooking time of rice

Vanilla risotto and caramelised prawns step 2

step 2

Boil the chopped shallot in an oil spout, then mix the rice and toast. After 1 minute blend with the wine and let it evaporate for another 1 minute on high heat.

Vanilla risotto and caramelised prawns step 3

step 3

Cut the vanilla pod over long, grate the inside with the back of a knife and mix it with rice. Bring the baking risotto (it will take 18 minutes) adding little broth at a time.

Vanilla risotto and caramelised prawns step 4

step 4

Drain the shrimps from the marinade, keep aside the liquid, which will add salt, sugar and a pinch of salt.

Vanilla risotto and caramelised prawns step 5

step 5

In a frying pan warm an olive oil, pour the shrimp and let it brown together with the prepared sauce for about 3 minutes. Then put the chopped tomatoes in half and let go for another 2-3 minutes

Vanilla risotto and caramelised prawns step 6

step 6

Serve vanilla rice accompanied by shrimps and cherry tomatoes

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