Risotto with kiwi

A02094 KIWI RISOTTO INGREDIENTS for 4 PEOPLE 300 g of rice, 150 g butter, 100 g of Parmesan cheese, 75 g of peeled tomatoes, 100 g of shrimp, 2 l beef broth, 1 small glass of cognac, 1 onion, 1 carrot, 1 kiwi, 1 slice of pineapple, celery, parsley, salt, pepper.

Finely chop the onion, carrot, celery and parsley.

In a saucepan Saute this chopped in half the butter, taking care that no black, wet with cognac and let it evaporate.

Add the tomatoes peeled and shelled shrimp, stirring well with a wooden spoon.

A few minutes after you add the rice and finish the cooking and moderate heat, stirring occasionally and adding a little at a time the boiling broth.

When the rice is cooked al dente, add the pineapple and slice the kiwi cut into pieces.

Coat with remaining butter, added raw, complete with grated cheese and a sprinkle of parsley.

Decorated, on serving platter with thin slices of kiwi.

Serve.