Risotto ai gamberi grigi

Ingredients

  • 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

Preparation

  1. Melt the leeks in a pan with butter, season and set aside.
  2. 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.
  3. Arrange the risotto in a deep hot plate, arrange the prawns on the side, decorate with the watercress leaves and the leek julienne.