- Risotto (ref. B13) – 250 gr
- Chopped leek – 80 gr
- Julienned leek – 15 to 20 gr
- Butter – 1 tsp
- Grey shrimps – 80 gr
- Salt and pepper
- Olive oil – 1 tsp
- Watercress (garnish) – 12 leaves
- Melt the leeks in a pan with butter, season and set aside.
- In the same pan, add the olive oil and once the oil is hot, pour the risotto and mix until the sauce binds, add the chopped leeks and season.
- Arrange the risotto in a deep hot plate, arrange the prawns on the side, decorate with the watercress leaves and the leek julienne.
Risotto
