Risotto with shrimp
Instructions
Scalded shrimps in a litre of boiling salted water abundant for several minutes.
Drain them, remove the code and keep them aside.
In the mortar pounded the rest of shrimp.
In the pot and the same water put the celery, onion studded with cloves and carrot.
Place over heat and simmer 30 minutes.
Remove the cloves, crushed with the shrimp puree and keep aside.
In another pan heat butter and insaporitevi rice; then soak in small quantities with the smoothie.
Continue cooking for 18 minutes.
Spoon the risotto onto serving platter, arrange around shrimp tails first season for a minute in a little butter.
Accompanying wines: Sauvignon Friuli Grave DOC Superiore, Bolgheri DOC Tuvaoes Vermentino White Of Usini VdT Di Sardegna.
