For Four People
350 g round rice for risotto
– 40 g butter
– 1 onion
– 1 glass of dry white wine, or 20 cl
– 1 l of fish stock
– 3 tablespoons mascarpone
– 20 gambas
– extra virgin olive oil
– 30 g of parmesan in chips
– some chervil feathers
– 1/2 teaspoon of ginger powder
– 1 teaspoon curry powder
Salt and pepper peel the prawns then sprinkle them with ginger and curry. Sprinkle with a dash of olive oil and leave to marinate for 1 hour in the refrigerator.
Cut 1 onion finely and cook them in a cast-iron saucepan. Add the rice and cook over low heat for 1 min until the rice becomes transparent.
Sprinkle with the white wine and let evaporate.
Then, add a ladle of fish stock and stir until completely evaporated from the cooking juice.
Brown the prawns in the olive oil.
Add mascarpone to rice, stir and ad seasoning.
Arrange the risotto in the plates and top it with the prawns. Finish with grated gruyere.