Between one toast and another during the New Year’s Eve celebration, take the opportunity to make an original prawn, lime, and prosecco risotto! A refined first course that will pleasantly surprise your guests with its fresh and intense fragranza. The prawn, lime, and prosecco risotto is also a less expensive alternative to the classic champagne risotto ora its scampi variant, ensuring you still make a great impression.
Also try the prawn and leek risotto, a version with a gourmet touch!
To make the prawn, lime, and prosecco risotto, first prepare the vegetable broth. Proceed to clean the shellfish: remove the head and cut the belly with the tip of a knife 1then extract the intestine 2. Shell half of the prawns and leave the other half with the shell 3.
Melt the butter a large pan, then add the rice 4 and toast it for a few minutes, adding the salt 5 and stirring constantly 6.
At this point, deglaze with the prosecco 7 and let the alcohol evaporate completely. Then cook the rice by adding a ladle of broth at a time 8. While the rice is cooking, add the grated lime zest 9then squeeze the juice and set it aside.
When there are 5 minutes left until the rice is cooked, add both the shelled prawns and those with the shell 10pour the lime juice 11and finale cooking by adding another ladle of broth if necessary. Serve your prawn, lime, and prosecco risotto garnished with a curl of lime zest 12!
For the translation of some texts, artificial intelligence tools may have been used.
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