Immerse yourself in the sumptuous delight of an enveloping Risotto with marinated shrimp, olive powder, purple cauliflower, and our De Nigris Rosé Sweet Vinegar – a harmonious blend of flavors crafted to mesmerize your taste buds.
Ingredients for 4 People
- 11.3 oz. Carnaroli Rice
- 12 shrimp
- 6 cups Fish broth
- 1.8 oz. butter
- 1 oz. Parmesan cheese, grated
- 1.7 fl.oz. bisque
- 1.7 fl.oz. white wine
- Extra Virgin Olive Oil, to taste
- 2.5 oz black olives
- 1 ½ cups purple cauliflower
- Salt and Pepper, to taste
- 1 tsp De Nigris Rosé Sweet Vinegar
For the recipe
Put the drained olives on an oven try with baking paper and let dry in the oven at 194°F for 40 minutes. In the meantime, clean the cauliflower and cut it into small slices.
In a pan, add the rice, the salt and the oil. Blend with white wine and cook for about 15 minutes gradually adding the fish broth.
Clean the shrimp; with the carapace prepare a bisque. Marinate the tails with oil and pepper for at least 30 minutes.
Once the rice is cooked, mix with butter, grated parmesan and De Nigris Rosé Sweet Vinegar.
Place the risotto in a plate and add part of the bisque, the marinated shrimps and season with salt.
To finish add the cauliflower seasoned with oil, salt, pepper and crumbled dried olives.
