Risotto con gamberi e rucola

Name: Risotto con gamberi e rucola (Risotto with prawns and rocket)
Cuisine: Italian
Ingredients: 250 ml (1 cup) white wine; 500 g (1 lb 2 oz) risotto rice; 1 white onion, peeled and finely chopped; 3 tablespoons olive oil; 1.5 litres (6 cups) fish stock; 200 g (7 oz) rocket (arugula), trimmed of any tough stalks and finely sliced; 200 g (7 oz) rocket (arugula), trimmed of any tough stalks and finely sliced; 200 g (7 oz) peeled prawns (shrimp); 200 g (7 oz) peeled prawns (shrimp); 50 g (1¾ oz) butter; 1 tablespoon good-quality brandy

Risotto with prawns and rocket

Preparation info

Serves
6

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

In this risotto the addition of the slightly sharp-tasting rocket combines beautifully with the delicate sweetness of the prawns.

You can use the prawn heads and shells to make the stock for cooking the risotto. Parmesan cheese is generally not served with fish and seafood pastas or risottos. Naturally, you can decide.

Ingredients

3 tablespoons olive oil
1 white onion, peeled and finely chopped
500 g (<

Europe
Italy
Fish course
Pescatarian
Gluten-free
Tuscany
May
Mediterranean

Method

Heat the olive oil in a large saucepan. Add the onion and sauté for a few minutes to soften, but not to brown. Add the rice, stirring to coat with a wooden spoon. Lightly season with salt and pepper (the stock will probably be seasoned as well). Add the wine and let it evaporate. Add one or two ladlefuls of warm stock and lower the heat slightly. After about 10 minutes add half of the sliced ro