Creamed rice with prawns

RISO MANTECATO with 02147 SHELLFISH COULIS and SAUTÉED PRAWNS Ingredients 250 g superfino, 25 g chopped onion, 1 Lt.

of broth, 400 g of prawns, 50 g chopped fresh tomato, 10 g tomato concentrate, 50 g of vegetables (onion, carrot and celery), 1 bouquet garni (parsley, thyme, bay leaf), 2 cl.

brandy, 1, 5 dl.

dry white wine, 100 g of butter Scorticate shrimp tails and keep them aside.

Proceed to the preparation of the coulis.

Cut the vegetables into small cubes; in a Pan fry 30 g of butter, add the heads and carcasses of prawns and let them toast.

Add the vegetables and let it simmer for a few minutes.

Wet with brandy, fiammeggiate and when the flame is exhausted add the white wine.

Let it evaporate, add 5 dl of water, add the herbs, fresh tomato pulp and tomato and simmer for about half an hour.

Filtered, put on the fire and let it reduce until about 5 cl.

of shrimp coulis; For preparing the rice, melt 30 g butter in a pan, let them sweat the finely chopped onion, add the rice and toast for a minute, stirring with a wooden spoon.

Squirt with 5 cl.

white wine, let it evaporate, soak with hot broth and bring to cook stirring occasionally.

Shortly before it is ready to join the cooking couilis 30 g of butter cut into small pieces; turn off the flame and emuulsionare the sauce with a whisk.

Melt the remaining butter and skip the shrimp salted and peppered.

Put the rice in dishes, pour over the sauce and finish with the tails of shrimp.