Ingredients for 4 people
300 gr. Riso Carnaroli FERRON
150 gr. prawn tails
100 gr. Gorgonzola cheese
2 small ripe melons
2 chopped shallots
50 gr. chopped carrot
1 chopped celery rib
1 garlic clove
1 laurel leaf
2 decilitres of dry white wine
1 decilitre vin santo (sweet wine)
1 decilitre extra virgin olive oil
&
PREPARATION
Wash and peel the prawns. Prepare a fumet (fish broth) by simmering for 30 of the strained fish broth. Stir gently, cover and cook over low heat for 13 minutes. Cut the melons in half, take the pulp out and marinate in the sweet wine. In a saucepan sauté the minced shallot with the extra virgin olive oil and then add the melon cut in small pieces, add some salt and pepper and cook a few minutes. In another saucepan put the clove of garlic with its skin on, the prawns, salt and pepper and sauté quickly over high heat. After ¾ of the cooking time has elapsed, add the melon pieces, the prawns and the gorgonzola and finish cooking. Serve the rice in the melon halves.