Risotto with prawns and gin Maltagliati with sausage

The risotto with prawns and gin it is an unusual first course in preparation and combinations. Play on contrasts among the sweet gods shrimp, the aromatic nuances of the most famous juniper distillate and the soft intensity of guacamole. An intriguing recipe with which to amaze them friends for dinner.

Ingrediants

  • 300 g of Carnaroli rice
  • 1 ripe avocado
  • 8 large shrimp
  • 1 shallot
  • 1 red pepper
  • 1 clove of garlic
  • 1 lime
  • fresh cilantro
  • half a glass of gin
  • extra virgin olive oil
  • salt
  • pepper

How to prepare: Risotto with prawns and gin

The risotto with prawns and gin it is a first course that deviates from tradition in a rather original way. It is a “compound risotto” where at the base of the dish we find a very light white risotto, blended with gin and paired with a guacamole it’s at shrimp just seared.

There are two particularities that characterize the risotto with prawns and gin. First the cooking, pulled with hot water and not broth, which makes the rice very clean in flavor, leaving room for the aromas released by the gin. The same method chosen for Risotto with taleggio and balsamic vinegar. Also there creaming it differs greatly from tradition: it is not entrusted to butter and cheese but to the rice itself, and its starches, reduced to cream. A particular recipe, absolutely to try, perfect for one dinner with friends or one dinner for two.

The sweet taste and texture of shrimps lend themselves to many delicious combinations: in the recipe of Risotto with artichokes and shrimp sauce for example or in that of Risotto with pumpkin and prawns. And again in the Cream of peas with curry prawns or in fried shrimp with coconut and orange sauce.

OTHER TASTY RECIPES: Risotto with truffles, Champagne rice, Turmeric risotto with fried artichokes, Risotto with beer, pumpkin and liquorice

Medium Run Preparation Time 30 min Cooking Time 20 min – 25 min Servings 4

How to prepare: Risotto with prawns and gin

Preparation Risotto with prawns and gin - Phase 1

Preparation Risotto with prawns and gin - Phase 1

Start preparing the shrimp and gin risotto by finely chopping the shallot and chilli. Put them to cook in a pan with a drizzle of oil and the dressed but crushed garlic. When everything has softened, remove the garlic clove and let it cool.

Preparation Risotto with prawns and gin - Phase 2

Preparation Risotto with prawns and gin - Phase 2

Squeeze the juice from half a lime and chop the cilantro. Peel the avocado and cut it into cubes. Mash it with a fork in a bowl, add the coriander, chopped onion and chilli, lime juice and season with salt. Mix well until you get a well blended sauce.

Preparation Risotto with prawns and gin - Phase 3

Preparation Risotto with prawns and gin - Phase 3

Clean the shrimp well, removing the heads and carapace and the black thread along the back. Put them in a pre-heated non-stick pan and blanch for a couple of minutes at the most, without seasoning. Then cut them into cubes and keep them warm.

Preparation Risotto with prawns and gin - Phase 4

Preparation Risotto with prawns and gin - Phase 4

Heat a pan of hot, lightly salted water, which you will use to cook the rice. Briefly toast the rice dry, in a large pot, and blend with the gin and a drizzle of oil.

Preparation Risotto with prawns and gin - Phase 5

Preparation Risotto with prawns and gin - Phase 5

Then bring the risotto to cooking as usual, adding a ladle of hot water as the previous liquid has been absorbed. At the time of creaming, take some rice from the pan and transfer it to the glass of an immersion blender. Add a couple of spoonfuls of oil and blend everything until you get a smooth cream.

Preparation Risotto with prawns and gin - Phase 6

Preparation Risotto with prawns and gin - Phase 6

Pass the cream obtained through a fine sieve directly on the risotto and whisk, then cover the pot for a minute.

Preparation Risotto with prawns and gin - Step 7

Divide the risotto into individual dishes and arrange them by placing a quenelle of guacamole in the center surrounded by cubes of shrimp. Complete with a sprinkling of freshly ground pepper and immediately serve the shrimp and gin risotto.

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