Risotto with prawns, pistachios and citrus
I am very attached to the tastes and fragrances of Sicily.
Do you like this recipe?
Ingredients for 4 people:
360 g acquarello rice
200 g shelled shrimp tails red
1/2 onion
fish stock enough
Extra virgin olive oil
1 orange untreated
1 untreated lemon
1 lime
25 roasted and peeled pistachios
Bisque
Method:
Chop the onion and brown it.
In another pan toast the rice.
Start cooking adding boiling broth.
Add the previously browned onion.
Towards the end of cooking add the shellfish bisque and half of the chopped prawns.
Divide the remaining chopped shrimps on 4 sheets of wax paper and with the help of a steel disc, forming round tartars 1/2 cm thick.
Stir in olive oil.
Divide n 4 plates.
Complete with the tartare and a little bit of chopped pistachios
