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 .
