Prawn Risotto
Ingredients
200 grams of shrimp
1/2 lemon
1 chopped garlic clove
2 tablespoons of olive oil
1 chopped onion
150 grams of arborio rice
200ml Casa Madeira Risotto Wine
1 teaspoon saffron
2 cups vegetable stock
1/2 cup butter
1/2 cup grated Parmesan cheese
Salt to taste
Pepper to taste
Preparing
Clean the prawns and season with salt, lemon juice, garlic and black pepper. Set aside. Heat the olive oil in a pan and brown the onion. Add the rice and stir well without letting it burn. Add the Risotto Wine and stir until it evaporates. Stir in the saffron and gradually add the vegetable stock. Check the temperature of the rice and, just before it is ready, add the prawns. Turn off the heat when the prawns are cooked and the rice is creamy. Add the butter, grated Parmesan cheese and chopped parsley. Toss gently and serve hot.
