Serves 4
Ingredients
- 12 prawns
- 1 Natural greek style yoghurt
- 1 pinch of Espelette pepper
- 1 lemon (zests)
For the risotto
- 320g of risotto rice
- 1 onion
- 1/2 glass of white wine
- 1 tablespoon of olive oil
- A few pistils of saffron
- 1.5L of vegetable stock
- Salt
- 50g of sheep’s cream
- 40g of Grana Padano cheese
- A few sprigs of chervil
Preparation
- Mix the marinade ingredients in a bowl.
- Shell the prawns and mix with the marinade. Leave to stand for at least 30 minutes.
- Fry the onions in the olive oil and add the rice to brown.
- Add the white wine and continue cooking until it has evaporated.
- Add a ladleful of stock and the saffron. Continue to add the stock until the rice is cooked.
- Season and stir in the cream and cheese.
- Turn off the heat, cover and leave to rest for 5 minutes.
- Place the praws in a dish and cook in the oven for 3 minutes at 180°C.
- Arrange the risotto on a soup plate, arrange the prawns harmoniously and garnish with a few sprigs of chervil.
