LEMON RICE WITH PRAWNS AND ROCKET SALAD

INGREDIENTS

• 300 g Riso Gallo Carnaroli (if not available, any brand will do as long as is Italian);
• 1 dl olive oil;
• 70 g of finely chopped onion and shallot;
• 1 tablespoon butter, a few leaves of parsley;
• 2 lemons chopped;
• 3 plum tomatoes;
• 1 kg fresh small shrimp;
• 1 liter fish stock made from boiling prawn's heads;
• 2 bunches rocket salad;
• 2-3 tablespoons white wine;
• 1 tablespoon brandy;
• 2 tablespoons tomato sauce;
• garlic

PREPARATION

Saute the chopped onions and shallots with a drop of olive oil in a saucepan. Add rice toasting it, stirring constantly. Add the wine and let evaporate. Pour the fish stock and add a pinch of salt.

Continue adding the broth, stirring constantly over high heat. Add the tomato sauce.

During the last 3-4 minutes of cooking, add grated lemon peel and, separately, fry the shrimp with olive oil, garlic and brandy. Add the prawns to the risotto, stir for a few seconds and remove from heat.

Add the butter to the risotto, the remaining olive oil, a little 'lemon juice, parsley, rocket salad, a few strips of peeled tomatoes, salt, fresh pepper and continue stirring until the rice is well creamed.

Place each slice on a hot dish and garnish with some other way out, rocket leaves and a drop of olive oil.

Serve the risotto hot .