SHOT 1: Cut your onion, courgettes and fry them in olive oil.
SHOT 2: Add some salt and spices: Curry powder, fennel seed, and mustard seeds.
SHOT 3: Add the Italian Arborio rice (the best for risotto), fry the rice a bit (3 minutes) and then gradually add chicken broth little by little and cook it for 30 minutes stirring the rice every now and then.
SHOT 4: Cook your prawns with olive oil and some ginger, make sure they are pink /orange (sign that they are cooked); cook them for 10 minute, no more than that.
SHOT 5: Before serving the risotto, add some parmesan cheese and butter (the butter will keep the rice moist). ENJOY!
No comments:
Post a Comment