Risotto with pecorino and pepper, shrimp and hazelnuts

Cheese and pepper risotto with prawns and hazelnuts. The risotto which I present today's sophisticated, catchy but really easy to prepare and I assure you that you will make a great impression. I'm used’ the perfect recipe for a Christmas or new year different from the usual, without sacrificing tradition to serve the fish but with that extra boost given by intense flavors and special matching #8217 &;. Risotto with pecorino and pepper has aromatic and savory notes, that blend perfectly with the sweetness of the prawns, just blanched in a pan with a little oil and salt, to leave intact the taste of wonderful sea. Hazelnuts give crunchiness, the lime freshness and acidity and a few leaves of thymus gives an aroma of wild berries. This risotto with cheese and pepper prawns and hazelnuts, accompanied by a glass of bubbles, It will be the first perfect dish for a romantic Christmas. For me, is one of my most successful risotto, I hope it is for you too. Have a good day!


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  • 320 grams of Carnaroli rice
  • light vegetable broth, just enough
  • 60 ml of Prosecco Docg (extra brut or brut version)
  • 40 grams of cold butter
  • 140 grams of grated pecorino romano Pdo
  • salt and pepper: just enough
  • 8 jumbo shrimp
  • the zest of one lime
  • a teaspoon of extra virgin olive oil
  • Gentile delle Langhe Pgi hazelnut Round 30 grams
  • lemon thyme,just enough


Risotto with pecorino and pepper, shrimp and hazelnuts

For the cheese and pepper risotto with shrimp and hazelnuts, coarsely chop the nuts and toast over low heat. Set aside.

Clean the prawns by removing the head and shell, then cut them into regular pieces about two centimeters.

Toast the rice in a pan (preferably copper) over very low heat and fat-free (do not use no oil or butter). Stir occasionally. Pour in the Prosecco Docg. When the alcoholic portion of the wine has evaporated, start cooking the risotto slowly adding the vegetable stock. Bring the cooked risotto, adding broth whenever rice dries. When the risotto is a wave and al dente, turn off the stove, stir in the diced cold butter and grated pecorino. Try the risotto, adjust the salt if necessary and add the grated lime zest. Add the freshly ground black pepper, in abundance. If necessary, Add a few tablespoons of broth to give extra creaminess to risotto and mix. Cover the Pan and leave to rest for approximately one minute risotto.

While the risotto rest, skip the prawns in a hot pan with a drizzle of extra virgin olive oil. This operation must be done with a high heat and for a few seconds, until the prawns will not change color.

Serve the cheese and pepper risotto with shrimp and hazelnuts on dinner plates or in individual bowls. Garnish each dish with the prawns, toasted hazelnuts and a few leaves of lemon thyme. Bon appétit!

THE PAIRING: Boizel Champagne, Blanc de blancs. A classic French Champagne production, produced by one of the most important fashion houses, using only grapes Chardonnay, but from different vintages and territories around Epernay, the capital of Champagne. A blend of premier and grand crus which is characterized by smells and tastes very large. On the nose there are the floral notes (Acacia) and citrus notes, honey, the almond; on the palate the taste of grapefruit, toasted hazelnut and butter. The perlage is fine, intense and elegant. The fin to mouth is fruity and very long. In conjunction with this recipe, shows the concordance with notes of hazelnut and butter; Instead the flavor contrasts with the sweet notes of the shrimp.

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Giuseppe Randazzo 6 December 2017 at 17:04

ADA, than good recipes, Thank you, I really like your page,
a hug from Bogota (Colombia)

Ada Parisi 7 December 2017 at 12:23

Thank you and welcome! A hug from Italy! ADA


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