RISOTTO WITH PEPPERS, STURGEON, PRAWNS AND ROCKET

Ricetta di Annamaria Leoni

30'

Medium

CREAMED AMARONE RISOTTO WITH DUBLIN BAY PRAWN AND SWEET PEPPER RAGOUT

Ingredienti

300 g Carnaroli Risotto Rice
200 g fresh prawns
200 g fresh sturgeon fish diced (or use salmon as an alternative)
100 g peppers cut into strips and stewed in butter
80 g grated Parmesan cheese
50 g butter
1 l hot vegetable stock
1 glass dry white wine
1 tbsp. chopped shallot
1 tbsp. chopped herbs (thyme, marjoram, parsley)
1 little bunch of rocket

Preparazione

In a heavy bottomed saucepan soften the shallot in the butter. Add the risotto and stir to coat. Add the wine and let it evaporate. Add a ladleful of hot stock and cook until it has been absorbed. Continue adding stock in this manner.

After 8-9 minutes add to the prawns, sturgeon and peppers. Continue adding the stock as necessary until the risotto is cooked. Remove from the heat and stir through the Parmesan and chopped herbs. Divide between 4 warmed plates and garnish with rocket. Serve the risotto with peppers, sturgeon and prawns.