Ingredients
- 320 g of Carnaroli Berneri rice
- 16 cleaned and peeled prawn tails
- 1 clove of garlic
- Extra virgin olive oil to taste.
- 1 lemon with edible peel
- 60 g of butter
- 100 ml of dry white wine
- Approximately 1 liter of vegetable broth
- 1 sprig of fennel
- Salt to taste
Preparation
First, grate the lemon peel and then squeeze it.
Now put a knob of butter in a pan and let it melt slowly. As soon as it starts to foam, add the rice and brown it for a couple of minutes.
Now pour in the white wine, mix and let it evaporate, then pour in a little vegetable broth, salt to taste and start cooking, adding the broth as it reduces.
In the meantime, brown the garlic clove in a non-stick pan with a drizzle of extra virgin olive oil, then add the prawn tails, a pinch of salt and pepper and brown them.
When cooking is almost finished, add the lemon juice.
Chop a small tuft of fennel with a knife.
At this point, add the butter and stir in, adding a pinch of pepper, a little grated lemon peel and the chopped fennel.
Plate your risotto by adding four prawn tails per person, the rest of the peel and a sprig of fennel on the surface.
Enjoy your meal!
