Sunday September 12th, 2021

Ingredients

• 3 cups of arborio rice
•  1 liter of shrimp broth
• 2 tablespoons of chopped onion
• 1/2 cup of white wine
• 3 tablespoons of butter
• 1/2 cup of grated parmesan cheese
• 2 tablespoons of sliced ​​parma ham
• 10 small shrimps
• 6 large shrimps (prawns)
• 60ml of port wine
• 1 cup of melon chunks

How to make

In a saucepan, melt 1 tablespoon of butter and add the chopped onion. Braise until the onion is transparent. Add rice and stir. Wait until the rice fries. Add white wine and stir until evaporates. Start adding the shrimp broth gradually. With each addition of broth, stir until evaporates.

When the rice is “al dente”, add the prawns, melon and port wine. Let it cook until the prawns are browned. If necessary, add a little shrimp broth. Then add the parma ham, cheese and butter and stir until creamy and shiny. Salt to taste.

In a non-stick skillet, grill the shrimp until golden. Arrange the risotto on the plate and serve with the prawns on top.