property='og:url'/> Risotto with shrimps and artichokes
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martedì 12 luglio 2011

Risotto with shrimps and artichokes




INGREDIENTS
For 4 persons

380g Carnaroli rice
8 hearts of artichoke
300g shrimps tails
1 liter of vegetable broth
½ onion
½ stick of celery
½ carrot
½ cup white wine
1 knob of butter
extra virgin olive oil
pepper
salt



PREPARATION

Boil the shrimps tails in the stock, in the meantime make a sauce and add the artichokes, washed and chopped finely, season left a few minutes, add the rice and toast it, moisten with white wine. Drain the prawns keeping the broth and add to the risotto and continue cooking, adding broth necessary, add salt and pepper.
Cream with a knob of butter and sprinkle with fresh parsley.

1 commento:

  1. Your recipes are wonderful!

    The fun, for me, is translating them from Italian, to English, even though I am Italian! Just wish I spoke the language fluently!

    RispondiElimina

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