Preparation

Peel the prawns and wash them well. Reserve the shells and heads and remove the casing.

In a pan with water, place the heads and shells to cook for 5 minutes. Strain the water to cook the prawns and set aside.

In a frying pan, bring the oil, onion and garlic to the heat. Stir and let it cook without browning.

Add the prawns and season with salt and pepper. Sauté a little.

As soon as the prawns start to color, add the wine.

When it starts to boil add the rice.

Stir and sauté everything until the rice starts to become translucent.

Gradually add the water to cook the shrimp and cook over a moderate heat for approximately 20 minutes.

When the rice is ready, add the butter, chives and grated Parmesan cheese.
Shake well.


Serve hot and have a good appetite!

Ingredients

  • 500g shrimp
  • 1 tablespoon of olive oil
  • Half chopped onion
  • 1 clove of minced garlic
  • 125 ml of white wine
  • 170g risotto rice
  • 1 tablespoon butter
  • Chopped chives
  • 2 tablespoons grated Parmesan cheese
  • Salt q.s.
  • Pepper q.s.