Shrimp Risotto with Truffle Cheese
Ingredients
- 100 g — Arborio rice
- 100 g —dairy cream 30% Campina
- 30 g —butter 82% Traditional Debic
- 5 g — whole pistachio kernelsSantoSantaniello
- 30 g — Pesto sauce
- 100 g — shrimp 16/20, headless
- 50 g — olive oil
- 50 g — Stracciatella cheese
- 100 g — dry white wine
- 50 g — Parmesan cheese
- 50 g — yellow onion
- 5 g — garlic
- 10 g — salt
- Baby spinach
- Sorrel microgreens
- Green basil
- Mint
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Prepare a classic white base risotto.
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Sauté the shrimp with added garlic.
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Prepare a fish stock (fumet) for the risotto.
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Garnish with Stracciatella cheese and a mix of greens.
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