Go to Risotto for a slightly different version.
600 ml vegetable broth 1 medium sized Po Delta melon, de-seeded, peeled, cut into small dice, refrigerate 300 g carnaroli rice 250 g prawns / shrimp, shelled 125 g soft cheese (optional) 2 shallots, sliced thin 15 g butter 15 ml olive oil Black pepper, large pinch Salt, large pinch Saffron, pinch
Liquidise half of the melon cubes, add saffron, refrigerate. Melt butter and oil in a large deep frying pan, sauté shallots over a medium heat. Add the rice, coat in butter-oil mixture for a few minutes. sauté until soft, about ten minutes. Stir in the rice and coat in the butter-oil-shallot mixture. When the rice starts to stick on the bottom, add a ladle of stock. When the rice absorbs the stock add a second ladle, repeat this process several times until all the stock is used up. Add diced melon and the shrimp. If using cheese add at this stage. Stir in the liquidised melon, adjust seasoning, cover and heat through slowly. After five minutes, remove from heat and rest for a few minutes.
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