Risotto al gialloverde con Gamberetti

The spicy taste rucola served with saffron,gamberetti and  faded with grappa

makes this recipe truly worthy and 

can  being served in so many ways …..

Ingredients:
Carnaroli Rice
Saffron
Rucola
Shrimp
Fish broth
Salt and pepper
Butter
Grappa
Onion(white)

Cut the onion finely and soften it in some  butter  with  low heat

As soon as the onion is softened, add the rice and let it toast (the rice grains should turn white)

Now  you can fade the  rice with Grappa and you keep you mix the rice

and after the alcol is evaporeted,

add half fish broth and keep cooking

Add some rucola so that take the taste with rice

In a bowl, add the saffron together with some fish broth, make sure that saffron has been wet.

Now you can add also it into the rice together with the rucola, make sure that the whole thing becomes yellow,

Now just add everything ,  the shrimps and the rest of the fish broth,

continuing with  cooking, and as soon as the grains of rice are cooked, turn off the heat and add some butter .
Leave for a few minutes to rest and after it mix all  to get a cream tasty.

Et voila the risotto is ready to be eaten

this thime I served it as Amuse

Picts made by FotoMaskaGrafia

13 thoughts on “Risotto al gialloverde con Gamberetti

  1. Bellisime Fotos Massi! I’ve never heard of adding grappa to risotto. And why not? I bet it’s delicious with those shrimp!

  2. Massi, Great photos. I have heard that grappa has amazing depth of flavor. I love anything with a saffron brew, as well – it lends beautiful color and rich flavor. Here, we call the rice that you used “arborio,” but I think it is the same. Best, Shanna

    • Thank you Shanna for the intresting question,
      No is not the same,the difference is :
      Carnaroli is traditionally used for making risotto, differing from the more common arborio rice due to its higher starch content and firmer texture, as well as having a longer grain.
      Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to higher quantities of amylose present within. It is often described as being “the king of rices”.
      Arborio Riso is more used in Italy to make a suppli ,or Arancini or cake of risotto.
      you give a idea,next time I will go to make a nice Timballo with riso Arborio:)
      When you r next dish?

      • Hi, Massi. Your response is so enlightening. Thank you. This makes perfect sense. I will try to order carnaroli rice for my next risotto dish. It seems like the idea grain. I may post a special dish from my time in Spain this week. I lived with an elderly woman who I became incredibly close to, and she taught me the preparation.🙂 Food is memory, right? Have a lovely night! – Shann

  3. Al solo vedere le splendide foto che visualizzano passo passo la ricetta io già ho un gran languorino. Tu mi stai uccidendo caro Massi, eh si😆 …. oggi poi ho praticamente digiunato e ora il mio stomaco brontola come una vecchia locomotiva e inoltre il riso mi piace in tutte le maniere🙂
    Fameeeeeeeeeeeeeeeee!!!!!
    Un salutone e buona serata, Pat

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