VITTORIA ALATA

FOR THE SAUTÉ 

15 g ginger

100 g white onions

70 g butter

FOR THE AROMATIC CREAM

5 g fresh mint leaves

5 g grated lime peel

150 g shelled prawn tails

70 g cream butter (room temperature)

100 g Vittoria Alata cheese

50 g gin

FOR THE RISOTTO BASE

200 g white Carnaroli rice (Vialone Nano)

approx. 600 g vegetable broth

FOR THE SAUTÉ

In a saucepan over low heat, sauté the finely chopped onion and ginger in butter.

FOR THE RISOTTO BASE

In a saucepan, heat the rice in oil for a few minutes.

Pour in the vegetable broth and cook for 10′ over a gentle heat.

FOR THE AROMATIC CREAM

Chop the mint and lime zest.

Coarsely chop the shelled shrimp tails.

Add the gin, butter and Vittoria Alata cheese.

Mix everything together.

Stir in the risotto after cooking.