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First course

Citrus risotto with prawns


  • 300 gr of Carnaroli rice
  • 12 shrimp tails
  • 1 shallot
  • Martini dry
  • 750 ml of vegetable broth
  • 1 orange
  • 2 lime
  • 1 lemon
  • 3 tablespoons of grated Parmesan cheese
  • Salt and pepper
  • Extra virgin olive oil
Citrus risotto with prawns


  • Preparation time: 90 minutes
  • Cooking time: 50 minutes
  • Blast chilling time: 30 minutes
  • Shock freezing time: 90 minutes


  • Citrus risotto with prawns


  • Average


Shell the shrimp tails and add the leftovers to the vegetable broth. Boil for a few minutes the vegetable broth with the scraps of shrimp tails. Chop the shallot and let it dry in the pot with a little oil, then add the rice and toast well. 

Soak with 1 dl of Martini, let evaporate and then continue to cook the rice by adding the hot vegetable broth little by little. Pour also the juice of all citrus fruits and other 50 ml of Martini halfway through cooking. In the meantime, sauté the shrimp tails in a pan with a little oil and a sprinkling of Martini.

When the rice is almost cooked but still al dente, lower the heat and stir with a little extra virgin olive oil, parmesan and a ground pepper. Serve with shrimp tails on top and grated citrus peel. 


Cook the rice until 3/4 of the way cooked, and freeze it in Freddy's.  If necessary, simply extract the desired quantity of risotto, finish cooking in a pan with hot water and maintain it with Parmesan and oil. In 6-7 minutes you will have a perfect cooked risotto, as just made!