Ingredients for 4 people
300 gr. Riso Carnaroli FERRON
6 decilitres fumet (fish broth)
150 gr. prawn tails
200 gr. zucchini
30 gr. chopped onion
30 gr. chopped carrot
½ chopped celery rib
1 garlic clove
1 laurel leaf
2 decilitres dry white wine
80 gr. extra virgin olive oil
chilli pepper
salt as needed
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PREPARATION
Wash and peel the prawns. Prepare a fumet (fish broth) by sautéing 20 gr. of extra virgin olive oil together with ½ the onion, the carrot, the celery and then adding the laurel leaf, the prawn shells, the ½ of the white wine and water. Simmer for 30 minutes and then strain the stock.
In another pan sauté the 20 gr. of extra virgin olive oil with the remaining onion and add the thinly sliced (julienne) zucchini. Cook a few minutes adding salt if necessary. In a pot toast the rice with 20 gr. of extra virgin olive oil and then add 6 decilitres of the strained fish broth. Stir gently, cover and cook over low heat for 13 minutes. IN a pot with 20 gr. of extra virgin olive oil sauté the minced garlic until golden add the prawns, the chilli and the remaining wine and cook a few minutes. After ¾ of the cooking time has elapsed, add the prawns and the zucchini and finish cooking. Stir gently and serve.