Risotto
with prawns and Taggiasca olives.

“It is a light first course with the scent of prawns that with the combination of Taggiasca olives gives the dish freshness, flavor and aroma, combinations for a perfect first course is really a winner”.

PROCEDURE:
Shell the prawns and put them in a bowl with salt, pepper, oil, a clove of garlic, chopped rosemary and mix everything before browning them in a pan with Cointreau liqueur. Once ready, set them aside.Let’s prepare the Bisque: brown the shells and heads of the prawns, which we have previously shelled, in a saucepan with a little butter, half a chopped shallot, a clove of garlic, carrots and celery. When the shells are browned, add 1 liter of water and boil over low heat and covered for 30 minutes, after which we filter everything to obtain our bisque.Now let’s prepare the risotto: toast the rice in a dry saucepan, after 2 minutes deglaze with white wine, let it evaporate and add a clove of minced garlic; Mix and incorporate the first ladles of bisque and continue to add it, when necessary, until cooked.Once the rice is cooked, stir in 2 tablespoons of extra virgin olive oil, season with salt and pepper, adding, if necessary, a little more bisque. Then add the chopped aromatic herbs (garlic, thyme and rosemary), the previously prepared shrimps and the previously knife-chopped Taggiasca olives.