Risotto with prawns and strawberries

chef

Leonardo Pellacani

Other Ingredients

q.s. Fresh dill

q.s Parmigiano Reggiano cheese

q.s. Lambrusco (Sparkling wine)

150 g. Butter

50 g. Shallots

450 g. Strawberries

Serve 6

Prepare the broth using the liquid from the prawns and the Buon Brodo Menù, following the instruction on the package. Wash the strawberries, then cut them into cubes. Meanwhile, in a saucepan, with a tbsp of evoo sauté the chopped shallot then add the carnaroli rice and toast it for a few minutes, deglaze with the lambrusco wine and let it evaporate. At this point, continue to cook by adding the broth a little at a time. Five minutes before the rice is cooked, add the strawberries and the drained prawns. When the risotto is ready, remove it from the heat and  stir in the butter and some grated parmigiano. Garnish with a sprig of dill.