Risotto with pistachio and prawns

chef

Leonardo Pellacani

Serve 6

Prepare the vegetable stock following the instruction on the package. Drain the prawns and add the liquid to the stock. In a saucepan, with a tbsp of evoo sauté the chopped shallot; add the carnaroli rice and toast it for few minutes, then deglaze with the white wine and let it evaporate. Continue cooking, incorporating the hot stock a little at a time. Five minutes from the end, add the pistachio pesto. When the risotto is ready, add the drained prawns and remove it from the heat. Add some evoo and serve with chopped pistachio and grated lemon zest.

RISOTTO WITH PISTACHIO AND GIANT SHRIMPS

A very taste plate with PISTACHIO PESTO MENU' and GIANT SHRIMPS MENU'.

In a few steps Chef Leonardo explains us how to prepare this risotto.