Risotto with prawns, lime and prosecco
An original risotto with prawns, lime and prosecco! A refined first course with a fresh and intense aroma.
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Cooking tools:
- Microplane
- Citrus press
- Kitchen scale
- Chef's knife
- Cutting board
- Colander
- Saucepan
- Saute pan
- Ladle
- Wooden spoon
- Stove
- Serving bowl
- Plate
Ingredients
- 400 g Carnaroli rice
- 12 Prawns
- 250 g Prosecco
- 1 Lime zest and juice
- 750 g Vegetable broth
- 70 g Butter
- Course salt q.s.
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