RIsotto with shrimps and lychees
Ingredients to choose
For 4 people
  • fish and shellfish broth
    A few tablespoons
  • lychees in syrup
    16
  • butter
    30 gr
  • prosecco wine
    1 glass
  • Extra virgin Olive Oil
    just enough
  • Salt
    just enough
  • Pink Pepper
    just enough
  • shrimp
    250 g
  • Aged Carnaroli rice
    320 g
How to prepare it
25 min
  1. Put a few tablespoons of Ristoris fish and shellfish broth in boiling water.
  2. After cleaning the shrimps, brown them over medium heat with extra virgin olive oil and garlic for a few minutes and season them with a little salt.
  3. In a saucepan, toast the dry-aged Carnaroli rice for 2 minutes, add the wine and let it evaporate, once it has evaporated, start wetting it with the prepared broth.
  4. Cut the lychees in half and add them to the rice. Halfway through cooking, add the shrimp and their sauce.
  5. When cooking is complete (about 16 minutes), turn off the heat, add the butter and stir.
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