RISOTTO WITH MUSSELS, ARTICHOKE SAUCE AND RED PRAWN TARTARE
Ingredients to choose
For 4 serves
  • EXTRAVIRGIN OLIVE OIL
    As required
  • PEPPERCORNS
    As required
  • CHIVE
    As required
  • MUSSELS
    500 g
  • CARNAROLI RICE
    360 g
  • 8 MAZARA RED PRAWN
  • ARTICHOKES SAUCE SPECIAL PIZZA
    180 g
  • VEGETABLE GRANULAR SEASONING
    40 g
How to prepare it
PREPARATION TIME: 20 minutes
1. Place the cleaned mussels in a pan with chives, a handful of peppercorns and a little extra virgin olive oil.
2. Cover the pan and cook until the mussels have opened.
3. Drain and shell the mussels. Filter and keep the cooking liquid.
4. Shell the prawns and prepare a fumet with the shells, adding vegetable granular seasoning.
5. Toast the rice in a high sided pan. Add the hot fumet gradually and continue cooking.
6. Halfway through cooking add the shelled mussels and the artichoke sauce.
7. Cream the risotto with a drizzle of extra virgin olive oil. Add the filtered liquid obtained from the mussels and the chopped chives.
8. Garnish with tartare of Mazara red prawns.
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Artichokes sauce
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Special pizza
From fresh Italian raw material
Save (+) Code Packaging and format Net weight Pieces per package Zoom
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