Chef Simone Rugiati's recepies
Vodka lemon "risotto" with shrimp sauce
360 g carnaroli rice
8 fresh prawns
3 cl vodka
2 tablespoons Polenghi lemon juice
1 clove garlic
1 stick of celery
30 g butter
30 g grated Parmesan cheese
Extra virgin olive oil
Begin by cleaning the prawns and place the pulp on one side. Put the heads and shells in a saucepan and brown with chopped celery, carrot and onion. Then and cover with cold water and simmer for about 30 minutes and then keep warm.
Gently braise the finely sliced shallot in a pan with a little oil. Once softened, add the rice browned in a pan without adding fat and then begin adding broth, half the vodka and half the lemon juice.
While continuing to cook the rice, cut the prawns in small cubes and brown quickly in a pan with the garlic and a drizzle of extra virgin olive oil, season with salt and pepper and keep warm.
About 3 minutes before the rice is ready, turn off the heat and add the vodka and lemon, butter and grated Parmesan cheese; add salt and pepper to taste and leave to stand covered for 2/3 minutes.
Serve the rice with a spoonful of shrimp sauce on top.
other - First courses