Risotto Gamberoni
Serves 2 people
Ingredients:
3 tbsp olive oil
3 spring onions, finely chopped
150g/5oz Arborio Rice
450g/18 fl.oz vegetable broth
5 large pre-cooked shrimps
Parsley, chopped
Pinch of saffron (to colour rice)
1/4 red chilli pepper, finely chopped
Grated orange peel (from 1/2 orange)
Method:
Heat 1 tbsp olive oil in medium frying pan and saute spring onions and chilli pepper for 3-4 minutes
Add Arborio rice to pan and continue cooking over medium heat for a further 3-4 minutes
Prepare 450g vegetable broth, add saffron and grated orange peel.
Add 1/3 amount broth to rice at a time, stirring for 6 minutes until liquid is absorbed
Repeat x 2.
Total cooking time for rice is 18 minutes
Remove from heat
Add chopped parsley and 1 tbsp of olive oil into risotto
Saute 5 shrimps in 1 tbsp olive oil in separate small frying pan, until shrimps heated through and golden (3-4 minutes)
Place 4 shrimps delicately into risotto, saving last shrimp for decoration on top.
Serve with chilled glass of white wine.
Delizioso!
