Ingredients:
- 320g of Barilla Risoni Durum Wheat
- 300g fresh cleaned shrimp
- 150g peeled pistachios
- 150g of Mascarpone
- 50g grated Grana Padano
- 50ml of White Wine
- 20ml Extra virgin olive oil
- 1 onion
- 1/2 clove of garlic
- 1 l vegetable broth. (1 carrot, 1 stalk of celery, 1 onion and 1 leek)
- 30g cold butter in cubes
- Zest and juice of 1 lemon
- Salt and Pepperoni to taste
Preparation mode:
Start by seasoning the shrimp with salt, pepper and olive oil. Reserve.
Make the vegetable broth. Just cut the vegetables into medium pieces, cover with 1.2 liters of water and cook over medium heat for 30 minutes.
Cook the pistachios in a pan of water for 5 minutes. Drain and process until it reaches the consistency of a paste. If necessary, add a little water. Then add the mascarpone, mix well and set aside.
Time to start the risoni. In a casserole dish drizzled with olive oil, lightly brown the onion until translucent, then add the risoni. Stir over medium heat for 2 minutes.
Add half the white wine and then the hot vegetable broth. As the risoni cooks, add broth, ladle by ladle until the pasta cooks completely.
At the same time, in another pan, brown the shrimp over high heat for 1 minute on each side. When ready, add the rest of the wine and turn off the heat.
When the risoni is ready, add the mascarpone cream with pistachios and stir until it is very creamy. Then add the shrimp with the broth from the pan and stir gently for 1 minute.
Turn off the heat and add the butter, grana padano and lemon juice. Before serving, finish with the Sicilian zest.
Performance: 4 servings
