In a casserole they fell, in 40 gr. of butter, onion and carrot chopped along with a little parsley and laurel.
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| Ingredients to risotto with prawns and cava: |
| For 6 people :: 400 gr. of rice 700 gr. of prawns 180 gr. of butter 1.5 dl. of cognac 5 dl. of cava dry 1 onion 1 carrot cheese of parma 1 dl. from oil pajil laurel salt pepper |
Ingredients to risotto with prawns and cava:
2. The washed and dry prawns are added and the mixture is made for about 6 minutes, although in the middle of the cooking the cognac must be poured, allowing it to be completely reduced.
3. When the prawns are cooked, the casserole from the heat is removed and allowed to cool a little before peeling them.
4. The heads and peels, as well as the sauce, serve to prepare the shrimp butter that is explained below.
5. In a mortar, the prawns of the prawns are crushed along with the sauce until a fine pasta is obtained, which mixes with another 100g of butter and fries for 1 minute in a casserole.
6. The paste and butter are deposited in a thin fabric napkin, it is held by the four corners and squeezes strongly until all the squeezed butter falls into a very cold water saucepan that we will have previously filled.
7. The red butter, thus melted, cools in the water and when it goes up to the surface it is removed with a sparkling.
8. Apart we pour the oil in a quite large casserole, the remaining 40g of butter and a little chopped onion.
9. The onion is struggled and the rice is added, stirring with a wooden spoon until the grains become translucent.
10. At this point the cava is incorporated and, when it has evaporated, water or hot fish, ladle after ladle, on the rice.
11. You can then proceed to salt and end up, stirring incessantly with the wooden spoon and, at the last moment, the prawns are added.
12. Once the fire is added the prepared butter, which will give the rice a pinkish color and mix with grated parma cheese.
13. It is used immediately, watered with the same cava that has been used for elaboration.
