Hello friends, today I propose a dish with a tropical taste, easy to make and suitable to offer on special occasions, as it could be a simple evening with friends. The pineapple is the protagonist, a fruit with a sweet and fresh taste and rich in beneficial properties.

Production time: about 60 minutes for the comic, about 20 minutes for the risotto
Degree of difficulty (from 1 to 5): 3

Ingredients for 4 people
320 g of carnaroli rice
1 liter of vegetable broth
3/4 slices of fresh pineapple
10 prawns approx
10 shrimps
extra virgin olive oil
white wine (1 glass)
cognac qb
grains of 1 pomegranate
minced liquorice
30 g of butter
grated Parmesan cheese

Ingredients for fumet
shellfish shells
1 onion
1 clove of garlic
1 glass of white wine

composition of Risotto with pineapple prawns and scented prawns with brandy

Process to make Risotto with pineapple, prawns and shrimps with brandy

I shelled and cleaned the prawns and shirmps well, removing the black thread from the back, I sautéed them in a pan with a drop of oil and sprinkled with 2 fingers of cognac and set them aside. Meanwhile, with the shellfish shells, I prepared the fumet to use for cooking the risotto. In a pan, I put some butter to melt, I added the leek, the onion cut into small pieces and the clove of garlic, I left to flavor for a few minutes and I added the shellfish shells, then I faded with white wine and as soon as the alcohol evaporated, I covered it all with water and let it cook for about an hour. After cooking, I filtered the fumet with a very narrow mesh strainer.

close-up of Risotto with pineapple prawns and scented prawns with brandy

At this point, having the bases ready, I started preparing the risotto. In a large saucepan, I poured the oil with the chopped shallot, after a few minutes I added the rice and let it toast. I blended with white wine and added a part of the pineapple slices that I cut into small pieces, along with its juice, prawns and shrimps. For the whole cooking time I added broth and fumet strip.
At the end of cooking I added the remaining part of the pineapple, a part of pomegranate grains and creamed with butter and parmesan.
I served with a sprinkling of chopped licorice and decorating with the remaining pomegranate grains.
The recipe was made by Amerigo Morgia.

Risotto with pineapple, prawns and shrimps with brandy ultima modifica: 2019-09-11T11:06:51+02:00 da Marco Spetti
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