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 …..
Salt and pepper
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