Serves: 8 people
Time: 45 min
Ingredients:
- 600g riso carnaroli
- 500g shrimps with shell
- 60g di butter
- One onion
- One carrot
- Bay leaves
- Parsley
- 1 glass of dry white win
- Extra virgin olive oil, salt, pepper.
Execution:
- Bring to a boil 1l of salted water with bay leaves and grounded pepper. Add the shrimps and cook for 2 min. Drain the shrimps and store the cooking water. Peel the shrimps and place the shell in the cooking water. Let it simmer for 20 minutes.
- Heat 25g of butter in a pan and add the chopped carrot and onion. Cook slowly for 10 minutes.
- Add the rice, and mix until it becomes translucent; pour the wine and let it evaporate.
- Keep adding the filtered cooking water slowly until the rice is cooked. For exact timings, check the packet instructions.
- Once it is cooked “al dente”, turn off the heat and add the remaining butter and the shrimps.
- Stir and season with parsley.
