Friday, risotto shrimp and apple


Risotto with shrimp and apples

For four

350g of risotto rice
two large apples
one carrot
one celery stalk
small onion
parsley
garlic
20-25 peeled shrimp
rosemary
2 cups of dry white wine
broth
50g of butter at room temperature
half teaspoon of cinnamon
1/2 cup olive oil
salt, pepper

Cut the carrot julienne, and boil together with the thinly sliced celery and onion in the white wine for twenty minutes. Add the parsley, garlic, and rosemary.

In a separate large pan, fry the shrimp with olive oil, then set aside. In the same pan, add the rice, allowing it to toast for a few minutes, then add the boiled vegetables and enough broth to cover the rice.

Cook it all together as much as the rice needs per package, adding a ladle of broth along the way.

Three or four minutes before taking it off the fire, bring back the shrimp, the peeled and cubed apple, and the cinnamon.

Finally, add the butter, mix it well, and serve hot.


Recipe Eataly
Photo Pescheria Italiana, Van Hallstraat 268, Amsterdam

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