RISOINFIORE Gloria long-grain rice with courgettes and prawns

Recipe by: In Cucina con Frollina blog.giallozafferano.it/katiamontomoli/


° 300 g of RISOINFIORE Gloria long-grain semi-white rice
° salt
° pepper
° stock
° 10 prawns
° basil
° soya sauce
° extra virgin olive oil
° courgette flowers
° 5 courgettes


Make the stock: freshly made meat stock would be ideal, but you can use a stock cube for convenience instead. Once the stock is ready, clean and trim the courgettes, cut them in half and then dice them finely, keeping the flowers to one side. In a saucepan, soften the garlic in the extra virgin olive oil, add the basil and then the courgettes, season with salt and pepper and allow to cook gently. Moving on to the prawns, fry the whole clove of garlic in a pan with the extra virgin olive oil until golden, then remove it and add the prawns, season with salt and pepper and cover with a lid. Next add the soya sauce, which will give the prawns plenty of flavour. When the prawns are almost cooked, remove the lid and allow the sauce to reduce. Now we are ready to make the risotto, so toast the rice in the pan with the courgettes, and continue cooking by very gradually adding the stock. When the rice is cooked, add the courgette flowers; serve the dish garnished with the remaining flowers and the prawns.

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