Since life isn’t getting any easier (from my point of view just the opposite ¬¬), with summer vacation behind us and lots of personal drama, that isn’t just going to fade away, I’m not going to make more excuses and I’m going to try to update more often. Because maybe and just maybe the best therapy is doing what I love the most, cooking and sharing it with you.
Ingredients for 4 servings
- 300 gr Risotto rice
- 125 ml white wine
- 1 l vegetable stock
- 1 onion, chopped
- 100 gr freshly grated parmesan cheese
- green pesto
- 0,5 kg shrimp
- olive oil, garlic oil, sea salt and pepper
Heat a large saucepan over medium heat. Add oil covering the bottom of the saucepan, then add the onion and cook until soft, doesn’t have to get colour. Increase the heat and add rice, stirring to coat. Cook for about 4-5 minutes, stirring constantly until the rice is translucent and gets an ivory colour, then add the wine, it has to cover the rice. Continue to stir as the rice absorbs the wine, do not stop stirring at any time. When most of the wine is absorbed, add some of the vegetable stock, again just covering the rice, and stir until the stock is absorbed. Repeat the process with the stock 3-4 times till the rice ist cooked, it takes about 20-25 minutes. Season with sea salt and ground black pepper, I also add some garlic oil. When the rice is ready to be served add the parmesan cheese and stir until fully incorporated.
Thread 3 shrimp onto each wooden skewer, place on a plate and set aside. Brush the pesto over the prawns, season with sea salt and ground black pepper and then place them under a hot grill for 1-2 minutes either side.
Read you soon!