Our receipes for a good original Italian Cooking Experience
RISOTTO WITH CREAM OF ZUCCHINI AND SHRIMPS WITH THYME
INGREDIENTS FOR 4 PEOPLE
250 g Carnaroli rice
Extra virgin olive oil 1 dl.
White wine Salt Pepper
50 g grated parmesan
FOR THE SHRIMPS:
16 Peeled Argentine prawn tails
Extra virgin olive oil
3 Sprigs Thyme
1 Clove of Garlic in a shirt Salt Pepper
Cut the courgettes in half lengthwise and boil for 8 minutes in hot water. Pour into a large glass with extra virgin olive oil, salt and blend to create a cream. In a saucepan, heat the oil with the thyme and the garlic clove. Brown the prawn tails over high heat for about 2 minutes. Salt and pepper.
Dry toast the rice for 4-5 minutes. Add the chopped shallot, oil and keep returning for another 2-3 minutes. Add the wine, let it evaporate and cover with salted water. Bring to the end of cooking, stirring constantly and stir in the courgette cream, only fresh evo and the cheese. pour into 4 plates and finish with the prawn tails.