Risotto con scampi semicrudi mantecato alla Robiola Osella con carciofi e timo

Method

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.

Risotto con scampi semicrudi mantecato alla Robiola Osella con carciofi e timo