Gluten-free risotto with tiger prawns and pine nuts –
Risotto quick to make and with a delicate flavor.
Preparation time 1 hour
Ingredients for 2 people:
180 grams of rice
10 tiger prawns
a rib of celery
half a glass of white wine
10 grams of pine nuts
40 grams of butter
1 clove of garlic
salt and pepper
Shell the prawns and remove the heads.
Make a fish stock by boiling the heads and shells in a liter of water with the carrot and celery and a bit of salt. Cook half an hour and then strain.
Melt half the butter in a saucepan and toast the rice for a minute, add the white wine, salt and continue cooking for 20 minutes, adding occasionally the hot broth.
Melt the remaining butter, brown the garlic; remove the garlic and cook for 5 minutes the prawns (cut into pieces, except 4 left whole) and pine nuts with a pinch of salt and pepper.
Add to the rice and cook for 2 minutes.