Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes
- 500 ml prosecco of Valdobbiadene
- 1 onion
- 1 stick of celery
- 3 lime
- 1 sprig parsley
- 300 g cherry tomatoes
- 250 ml fresh liquid cream
- 200 g Asiago
- 4 tablespoons extra virgin olive oil
- 600 g scampi
- 280 griso Arborio
- Begin by making the vegetable broth, then wash the vegetables, peel the carrot, onion, and celery, cut into coarse pieces, and immerse in cold water before bringing to a boil and seasoning with salt.
- Let's get started on the shrimp bisque by cleaning them, removing the heads and tails, leaving a couple whole for decoration, and removing the black intestinal filament from the shrimp body. Pour the oil, garlic clove, and chili pepper into a nonstick pan, combine the heads and tails of the shells and, pressing with a spoon, cook for 5 minutes, then blend with two glasses of Valdobbiadene Prosecco, add the cherry tomatoes, adjust salt, and finish cooking.
- Then we strain everything through a fine mesh strainer into a small bowl and set it aside.
- Let the risotto dry toast for two or three minutes without adding any oil or other fats, then pour another three glasses of prosecco and cook by adding the vegetable broth alternating with prosecco.
- Meanwhile, prepare the Asiago fondue by reducing it to large chunks, bringing the cream to a boil, and then adding the cheese to the pan over a low heat, mixing well, melting, and straining through a colander.
- Cook the prawns by putting them on a pan, bringing them to temperature and cooking the prawns both whole and chopped for about 2 minutes, adding the remaining prosecco and the juice of the limes, one part we pour clean prawns into the risotto, the other we keep for decoration along with the whole ones.
Amount Per Serving Calories 660Total Fat 49gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 22gCholesterol 105mgSodium 725mgCarbohydrates 17gFiber 3gSugar 7gProtein 21g