Today I want to share with you a delicate and fragrant risotto that draws inspiration from the popular cocktail Mojito! In fact it takes fron it two of the main ingredients: lime and mint. By my choice I’ve decided not to use white rum to blend the rice, but I don’t deny that idea tempted me… Oh well! I think the “old” and more traditional white wine flavored this rice all the same!
Serves: 4
- 300 grams Carnaroli rice
- 400 grams pink prawns
- juice and zest of a lime
- Olive oil
- A peeled clove of garlic
- Some stalks of celery
- 1 carrot
- 1 white onion
- a knob of butter
- 1 liter of water
- salt to taste
- minced white pepper
- black lumpfish roe
- 70 ml white wine
- mint leaves
Method
Prepare the peppermint oil a few hours ahead. Macerate the mint leaves in a glass with olive oil.
Prepare the shrimp stock. Remove heads and shells from the crustaceans and set them aside. Incise the back and remove the black intestinal thread.Rinse. Cut prawns coarsely. Peel, rinse and dice celery, carrots, onion. Pour some oil into a large saucepan, add celery, carrots and onion. Fry for a few moments (stirring frequently) and add heads and shells of the prawns. Pour the water, salt and add the peppercorns. Cook over medium heat for about 45 minutes .
Filter and keep warm. Toast the rice with some oil and a clove of garlic. Mix, remove the garlic and pour in the white wine, let it evaporate. Pour the fish stock gradually. Three minutes before finishing cooking the rice, add the prawns. When risotto is cooked, remove from the fire. Pour in the lime juice, the knob of butter and flavor with two tablespoons of peppermint oil. Then stir and leave to rest with the lid on for a couple of minutes. Serve with other mint leaves, lime zest and lumpfish roe.