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Saffron risotto with shrimp, mascarpone and pomegranate

A true Italian Risotto with shrimp seasoned with butter, basil and Saffron, served garnished with pomegranate, mascarpone and whole shrimp.

Ingredients:

Ingredients for 2 people: 160-180 g Rice type Arborio or Carnaroli/td>40 g of butter 1.5 dl of dry white wine 2-3 tbsp mascarpone 8 pcs medium sized shrimp (for two, remove the shell and head and cut each into 3-4 pieces) 1 piece pomegranate 1 piece shallot warm broth saffron salt

Procedure:

  • In a saucepan, melt about 20 g of butter and fry the shallots, finely chopped.
  • Add the prawns, chopped and whole (put the whole prawns aside after about 3 minutes – they will be used for garnish). Add a little white wine and sprinkle over the rice. Gradually add the warm stock (preferably fish) to the rice and follow the instructions for preparing the rice. Add the saffron.
  • Remove the risotto from the heat and stir in the rest of the butter and add 2-3 tablespoons of mascarpone, season with salt.
  • On the plate, garnish the finished risotto with the whole prawns and pomegranate seeds.

    • Note:

    Source.

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    This post first appeared on Professional Quick And Easy All Recipes| Best Recipes Website, please read the originial post: here

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