Paella Valenciana
75 recipes
Prawn and squacquerone risotto
ingredients
servings
6
Rice
600 oz
Vegetable broth
2 fl oz
Prawns
24 unit
Leeks
1 unit
Lemons
1 unit
White table wine
1 glass
Squacquerone cheese
100 oz
Extra virgin olive oil
to taste
Pink pepper
1 teaspoon
Green pepper
to taste
first courses from Italy
Prawn and squacquerone risotto
Prawn and squacquerone risotto
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A tasty variant of seafood risotto.
preparation
step 1
Shell the prawns, remove the black thread and place them in a bowl with a little oil and pink peppercorns.
step 2
Meanwhile, toast the carapaces with a drizzle of oil, blend with half the wine, add the broth and cook for 20 minutes. Filter and keep warm.
step 3
Chop the shallots and fry them with a little oil, add the rice and toast a couple of minutes. Add the remaining white wine and then cook adding a ladle of hot stock at a time. Halfway through cooking add the grated lemon peel
step 4
Chop half of the prawns and sauté the remaining ones in a pan with a little oil.
step 5
Mix the risotto with the minced gameberi (raw) and the squacquerone. Serve and finish the dish with the stir-fried shrimps and a mince of green pepper.
