Risotto with Fried Shrimps

Name: Risotto with Fried Shrimps
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 liter fish stock of tablet; 500 g frozen tiger prawns; 2 shallot; 4 el traditional olive oil; 350 g risotto rice; 3 el semi sundried tomatoes; 100 ml White wine; 3 bunch onion

Italian risotto with sundried tomatoes, tiger prawns and spring onions.

Ingredients

Directions

Let the shrimp thaw. Bring the stock to a boil and keep it to the boil.
Chop the shallot. Heat the oil in a large frying pan and fry the shallot for 2 min. Add the rice and fry the granules for 1 min.
Cut the tomatoes into pieces. Add the tomatoes and season with pepper.
Pour the wine into the pan and bring everything to the boil while stirring. Let everything boil gently until the wine is absorbed by the rice.
Add a soup spoonful of broth and let the rice cook again until the moisture is absorbed. Stir occasionally.
Repeat adding the stock until everything is used. This takes about 20 minutes. Leave the risotto covered for another 4 minutes from the fire.
Cut the spring onion into rings. Heat the oil in a frying pan and stir-fry the prawns with the spring onions for about 4 minutes until done. Season with salt and pepper.
Divide the risotto over the deep, warm plates and scoop the shrimp.