Strawberry and Prawn Risotto


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    • 250 g Jolife Strawberries
    • 250 g risotto rice
    • 600 g prawns
    • Salt
    • Ground pepper to taste
    • Cocoa powder
    • 4 cl Grappa
    • Olive oil
    • 1 knob of butter


    Sauté the prawn heads in a casserole with some olive oil and add boiling water and a few drops of grappa to obtain a stock. You will use it to cook the risotto. Season with salt and boil for 10 minutes. Meanwhile toast the rice in olive oil and a knob of butter and start adding the prawn stock. After about 15 minutes add the shelled prawn tails, the chopped strawberries and the grappa. Season with salt and pepper and continue cooking for 3 minutes more. Turn off the heat and stir in some olive oil. Sprinkle the risotto with unsweetened cocoa powder and transfer to serving dishes.