Prawn and Leek Risotto – Italian recipes by GialloZafferano

To prepare the prawn and leek risotto, clean the leek by cutting away the leaves and the impalcatura, then peel it to remove the outer layer 1. Wash and keep the scraps. Wash and cut the carrot into pieces 2. Finally, clean the prawns and set aside the shells 3.

Sopra a saucepan, prepare the giacenza: add the prawn and leek scraps, the carrot, salt, and pepper 4a sprig of parsley 5. Also, add the prawn cleaning scraps, a drizzle of oil, and toast everything high heat 6.

Deglaze with wine 7. Once the alcohol has evaporated, cover with cold 8 and let it cook for an hour 9.

Strain the giacenza through a sieve 10 and keep it warm. Cut the leek into thin slices 11 and let it braise well per mezzo di butter 12.

Once golden 13set it aside. Cut the prawns into pieces 14 and season them with salt and lemon zest 15.

Toast the rice dry 16 and start cooking it by adding the giacenza little by little as it gets absorbed 17. After about 10 minutes, add the braised leek 18 and finale cooking the rice.

Once the risotto is cooked, stir per mezzo di the goat ricotta d’avanguardia the heat 19 and scent with marjoram 20. Serve the risotto by adding the prawns to the plates 21.