Risotto con pomodori, scampi et rucola
Ciao amici!
Yes, I am
an Italian by heart!
I love
visiting Italy,
I love Italian, I find Italian men very attractive and Italian women beautiful,
I adore the landscape and worship the food! Everyone should visit Italy
at least once during their life and there is nothing better than walking into a
bar at 11 a.m. ordering “Un café” and enjoying life.
Yesterday
evening I brought Italy
a bit closer (well, it isn’t that far away. Austria
and Italy
share a border) and made Risotto con pomodori, scampi et rucola and I want to
share the recipe with you.
For 3
people you need:
- Risotto rice for three (follow the instructions on the box)
- 1 onion, chopped
- 1 glass of white wine (Italians would say a good one)
- vegetable stock
- Parmesan
- 3 tomatoes
- prawns
- a handful of arugula per person
- some butter
Brown the
onion in a bit of butter and add the rice. Stir until it seems see through,
then add the wine and reduce the heat. Let the rice cook until the liquid reduced
at bit, then add some of the stock. Don’t forget to stir often. Add the stock
in small amounts when liquid reduced and let the rice cook until done. Meanwhile
grate the parmesan, wash the arugula (remove the stem if you want) and chop the
tomatoes into fine squares (removed the juicy inner bit). Grill the prawns. Add
the parmesan and some butter when rice is done (there should be some liquid
left otherwise it won’t be light), stir and add tomatoes and prawns. I added
the arugula at the table so that it won’t wither.
Enjoy!
