Prawn’ risotto with Duprais white dry

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Perfect accompaniment to shellfish: serve Duprais dry white Bordeaux with this prawn’ risotto.

For 4 people :

260g risotto rice

24 prawns

40 cl of white wine

1 L of vegetable or fish brotj

1 shallot

20 cl cream

Parmesan cheese (50 g)

Chives and rosemary

Fry the shallot in a little olive oil, then add the rice, rosemary, cook dry, stirring for about 5 minutes, then add the white wine and broth.

At the end of cooking rice, add cream, parmesan, season. Add the chives.

Fry the prawns in butter and place them on the risotto. garnish with a sprig of rosemary.

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