Good morning friends, today I propose you a dish with a tropical taste, easy to make and suitable to offer on particular occasions, as it could be a simple evening with friends. The protagonist is pineapple, a fruit with a sweet and fresh taste and rich in beneficial properties.
Time of realization: for the cartoon about 60 minutes, for the risotto about 20 minutes
Degree of difficulty (1 to 5): 3
Ingredients for people 4
320 g of carnaroli rice
1 liter of vegetable broth
3/4 slices of fresh pineapple
About 10 prawns
10 langoustines
shallot
extra virgin olive oil
white wine (1 glass)
cognac to taste
sale
grains of 1 pomegranate
chopped licorice
30 g of butter
grated Parmesan cheese
Ingredients for the comic
shells of crustaceans
1 onion
leek
1 clove of garlic
salted butter
1 glass of white wine
Procedure for making Risotto with pineapple, prawns and scampi shaded with brandy
I peeled and cleaned the prawns and prawns well, removing the black thread from the back, I sautéed them in a pan with a drop of oil and blended with 2 fingers of cognac and put them aside. In the meantime, with the shellfish shells, I prepared the fumet to be used for cooking the risotto. In a pan, I put some butter to melt, I added the leek, the onion cut into small pieces and the garlic clove, I let it flavor for a few minutes and I added the shellfish shells, then I blended with the white wine and as soon as the alcohol evaporated, I covered everything with water and left it to cook for about an hour. After cooking, I filtered the fumet with a very tight mesh strainer.
At this point, having the basics ready, I started preparing the risotto. In a large pan, I poured the oil with the chopped shallot, after a few minutes I added the rice and let it toast. I blended with the white wine and I added a part of the pineapple slices that I cut into small pieces, together with its juice, the prawns and the scampi. Throughout the cooking time, I gradually added broth and fumet.
At the end of cooking I added the remaining part of the pineapple, a part of pomegranate grains and I whipped with butter and Parmesan.
I served by adding a sprinkling of chopped licorice and decorating with the remaining pomegranate grains.
The recipe was made by Amerigo Morgia.
based on 2 Review (s)
