Classic Risotto Recipes


Modern twists on time-honoured favourites.


Risotto with zolfini beans from Pratomagno and ‘mazzancolle’ prawns with Colonna


GG326_Risotto con fagioli zolfini di Pratomagno e mazzancolle al lardo di Colonnata

What you need

  • [   ] 200 g Riserva 1856 Carnaroli del Pavese rice
  • [   ] 200 g zolfini beans (or cannellini)
  • [   ] 12 shelled mazzancolle prawns
  • [   ] 12 thin slices of bacon fat
  • [   ] 1 onion
  • [   ] finely chopped
  • [   ] 1 carrot
  • [   ] finely chopped
  • [   ] 1 small celery rib
  • [   ] finely chopped
  • [   ] 3/4 litre fish stock
  • [   ] hot
  • [   ] 3/4 litre vegetable stock
  • [   ] 1 small fresh leek
  • [   ] finely cut in sticks
  • [   ] 1 small rosemary sprig
  • [   ] extra-virgin olive oil
  • [   ] 1 glass white wine

Proposed by:


30'
4
Medium

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How to prepare:

The zolfini sauce: fry half of the onion in a saucepan with extra-virgin olive oil on a low heat. Add the rosemary and the beans, cover with vegetable stock. Bring to the boil and continue cooking on a low heat for approx. 40 minutes. Blend and sieve. Keep the sauce warm.

 

The risotto: roast the rice in a pan with a small amount of extra-virgin olive oil, together with the remaining half of the onion, the carrot and the celery. Add the white wine and continue cooking whilst stirring and slowly adding the hot fish stock.
In the meantime wrap the bacon fat around the ‘mazzancolle’ prawns and fry for two minutes in a non-stick pan to make them crispy. Then fry the leeks in oil. After seasoning with salt and pepper, blend in the risotto with a little bean sauce.
Serve the risotto garnished with some more of the sauce, the ‘mazzancolle’ prawns, the leeks and a drop of extra-virgin olive oil.


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For this recipe:

CARNAROLI