Rekerisotto is a filling dish suitable for lunch, dinner and as an evening snack. Properly cooked risotto should be creamy and viscous (like a porridge), easily sliding over the plate.

2 tablespoons olive oil

1 finely chopped onion

300 g arborioris (risottoris)

1 pinch of saffron

4 dl white wine

8 dl warm shellfish broth (or water and stock, possibly water and stock cube)

20 g butter

50 g finely grated parmesan

1 handful of finely chopped parsley

200 g fully cleaned prawns

1 lemon in boats

Heat a thick-bottomed saucepan and add oil. Fry the onion until it is soft and shiny, but not brown. Add the rice and saffron and let it simmer for a few minutes. Add the wine and cook until all the wine is absorbed, stirring regularly.

At the same time, the broth is brought to a boil in a separate saucepan and kept warm. It is important that the power is hot all the time, so that the risotto does not cool, so feel free to leave it on the plate at its lowest, in a saucepan. Pour a ladle of the hot stock over the rice. Continue stirring and shaking the pan while the risotto cooks. Add more power when most of it is absorbed in the pan and keep spewing until you have used up the power. Stir extra well towards the end of the cooking time. When the risotto has acquired the perfect consistency, butter and parmesan are added. Season with a little salt and pepper and stir in parsley and shrimp. The risotto must not boil after the shrimp has been added, because then they will become chewy. The risotto will thicken if left standing.





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