RISOTTO WITH ARUGULA PESTO, ROBIOLA CHEESE AND SHRIMPS
Ingredients:
For 4 persons:
- 400 g Melotti Carnaroli Rice
- 1,5 l vegetable broth
- 70 gr. Arugola
- 70 gr. Robiola cheese
- 15 gr. Pine nuts
- 140 gr. Shrimp tails
- 4 Red Sicilian shrimps
Extra virgin olive oil, salt, and pepper, as needed
Preparation
In a tall bowl, mix arugula, robiola cheese and pine nuts. Intermix them with an immersion blender, adding Extra virgin olive oil little by little. Your mixture should become a smooth cream. Leave in the fridge to rest.
Toast the rice in a saucepan with a bit of Extra virgin olive oil, then add vegetable broth, periodically. Continue cooking until the rice is ready.
Remove the saucepan from the stove and add the cut shrimp tails. Blend the rice into the mixture of arugula, robiola cheese and pinenuts.
Place in dishes alone with raw red Sicilian shrimps on the risotto to serve.
BUON APPETITO!
Mamma Rosetta
Preparation
In a tall bowl, mix arugula, robiola cheese and pine nuts. Intermix them with an immersion blender, adding Extra virgin olive oil little by little. Your mixture should become a smooth cream. Leave in the fridge to rest.
Toast the rice in a saucepan with a bit of Extra virgin olive oil, then add vegetable broth, periodically. Continue cooking until the rice is ready.
Remove the saucepan from the stove and add the cut shrimp tails. Blend the rice into the mixture of arugula, robiola cheese and pinenuts.
Place in dishes alone with raw red Sicilian shrimps on the risotto to serve.
BUON APPETITO!
Mamma Rosetta
A precious grain
Carnaroli rice together with Vialone Nano rice is considered one of the best Italian varieties of rice for risotto. Ideal for shelled risotto and rice salads, it has an excellent cooking resistance.
