VITTORIA ALATA
Risotto Vittoria Alata, ginger, lime, prawns and gin
INGREDIENTS
FOR THE SAUTÉ
15 g ginger
100 g white onions
70 g butter
FOR THE AROMATIC CREAM
5 g fresh mint leaves
5 g grated lime peel
150 g shelled prawn tails
70 g cream butter (room temperature)
100 g Vittoria Alata cheese
50 g gin
FOR THE RISOTTO BASE
200 g white Carnaroli rice (Vialone Nano)
approx. 600 g vegetable broth
PREPARATION
FOR THE SAUTÉ
In a saucepan over low heat, sauté the finely chopped onion and ginger in butter.
FOR THE AROMATIC CREAM
Chop the mint and lime zest.
Coarsely chop the shelled shrimp tails.
Add the gin, butter and Vittoria Alata cheese.
Mix everything together.
Stir in the risotto after cooking.
FOR THE RISOTTO BASE
In a saucepan, heat the rice in oil for a few minutes.
Pour in the vegetable broth and cook for 10′ over a gentle heat.