Principato di Lucedio
can praise an almost thousand-year old history. It was funded in 1123 by the Cistercensi monks who were the first in Italy to introduce the cultivation of rice. The production process is full low environmental impact method and the packaging under protect atmosphere guarantee the freshness and quality of product. As the carnaroli rice
is the fittest for risotto
, we're giving you a recipe of a quite summer taste risotto: Risotto with shrimps, zucchini and burrata.
Ingredients: Carnaroli Rice Principato di Lucedio
, shrimps, Burrata pugliese - Caseificio Voglia di Latte
, zucchini, onion, cherry tomatoes, white wine, Butter - Az. Agricola Frascio
, Organic extra virgin olive oil - Adamo
First shell the shrimps, clean them putting out the intestines, and use the remaining heads to make a fish broth (bisque). Make the shrimp heads stop fry with some chopped onion and some cut cherry tomatoes, after 1\2 minutes add cold water. Cut the zucchini in small cubes and make them stir fry with some evo oil. In a pan, after browing some some chopped onion with, make the rice toast, when the rice will be toasted simmer with white wine utile reduced and then add the bisque. Add 1 \2 spoonful each time not covering the rice at all and add it until the risotto will be ready. In the end add a knot of butter, the shrimps and cook until creamy.
Put the risotto with shrimps in a plate, then add the zucchini and some burrata.