2 carrots
2 celery stalks
3 small cups of frozen peas
1 small red bell pepper
1 onion
5 tbsp of extra virgin olive oil
1 knob of butter
1 litre of slightly salted vegetable stock
100 ml of dry white wine
5 small cups of Carnaroli rice
A few thyme or lemon thyme sprigs
Black pepper to taste
20 shrimps (or 12 prawns)
1 pack of Bauer Shellfish Sauce
By Anna Gentile
Preparation
Dice the carrots, celery, bell pepper and onion.
In a saucepan, pour the oil, butter and onion. Sauté then add the carrots and celery, then the peas and lastly the pepper, and let it cook.
When the vegetables are still firm to the bite, add the rice and let it roast.
Pour the white wine and let it evaporate.
Add the vegetable stock a little bit at a time, and let it soak in before adding some more.
When the rice is still firm to the bite, add the shrimps.
Dissolve Bauer Shellfish Sauce in 250 ml of warm stock, stirring to prevent any lumps, then pour it onto the risotto, stirring constantly.
Before serving, add thyme and black pepper.
NOTE: Be careful with the salt, because the cooking juice is already savoury. You can add cuttlefish or mussels, if you like
