INGREDIENTS:
(sleeps 3)
240 gr. carnaroli rice
300 gr. of shrimp
1 liter of vegetable broth
1 shallot 2 tablespoons chopped parsley
½ cup dry white wine
Clean the shrimp by removing the jump guscio.Far in a pan with a clove of garlic and then remove a tablespoon of extra virgin oil. Preheat the vegetable broth. Finely chop the shallots and cook it with 2 tablespoons extra virgin olive oil. Add rice and toast until the grains are not transparent. Blend with a little white wine. Drain thoroughly. Add broth gradually until cook. 5 minutes before turning off the heat add the shrimp and chopped parsley.
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