Risotto with prawns and Courgette Flowers

Risotto with courgette flowers and prawns

Ingredients for four people

  • 300 gr rice
  • 15 Courgette Flowers
  • 400 gr prawns
  • 1.5 Lt. fish broth
  • 1/2 onion
  • 1/2 white wine glass
  • 20 gr butter
  • Extra-Virgin olive oil
  • Salt

Chop the onion, then put it into a casserole with olive oil and start cooking. When the onions start getting more colored add the rice and toast it for a couple of minutes, keep mixing it to avoid sticking to the casserole. Then add the white wine and let it evaporate. Keep cooking the rice by adding a ladle of broth every time it gets too dry. It takes about 15 min to get ready, but you should keep tasting until you realize it’s done. After about 10 min cooking, add the courgette flowers you previously washed, cleaned and cut into thin slices. Also add at the same time the prawns (washed and cleaned). By the time rice is done, turn off the stove, add the butter, whisk and serve.

Suggested wine match: Verdicchio dei Castelli di Jesi Classico

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