Rice and Pasta dishes
Ingredients for 4 people
250 g of Carnaroli rice
1 Robiola Osella with Artichoke and Thyme (1×90 g)
10 very fresh prawns
1/2 a white or golden onion
1 untreated lemon
extra virgin olive oil
salt and pepper
Chop the onion and cook it with a drizzle of oil over a low heat until soft.
Wash the prawns, removing the shells, and place the heads to simmer in a pan with some slightly salted water.
Add the rice to the onions and toast it for a few minutes. Gradually add the boiling water to cook the rice.
When the risotto is ready, take off the heat, scent with the lemon zest and stir with Robiola Osella with Artichoke and Thyme.
Lastly, add the prawns broken into pieces and stir gently for a few moments Place on the plates and complete with a grating of lemon zest and freshly ground pepper.