Risotto with prawns and saffron
An exquisite and colorful first course, made unique by the intense final drops of our Reserve 100.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at giusti.com.
Ingredients
- 320 g of Carnaroli or Arborio rice
- 10/12 fresh prawns
- 2 limes, juice and zest
- 1 liter of fish broth
- 1 sachet of saffron or some saffron stigmas
- 1 white onion
- 100 ml of white wine
- 50 g butter
- 50 g of grated Parmigiano cheese
- Extra virgin olive oil
- Salt and pepper
- Thyme leaves
- Giusti Reserve 100
- A handful of toasted hazelnuts
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