Grilled risotto
[1] When cutting out the risotto Milanese, use a ring mold (8 cm in diameter)
How to make it
1
Place the risotto milanese in a tray, chill it in the refrigerator, and cut it into rings. Fry the cut pieces in a frying pan with 1 tablespoon of olive oil and butter (over low heat for 6 minutes)
2
Season the shrimp with salt and pepper and fry in another frying pan with 1 tablespoon of olive oil (over medium heat for 3 minutes)
3
Once the Milanese and shrimp are browned, turn off the heat and place the shrimp on top of the Milanese
4
Put the mixed salad and A in a bowl and mix well
5
Place the risotto Milanese and shrimp on plates and top each plate with a handful of [4]
Ingredients for 2 people
-
- Risotto Milanese
- 90g x 2
-
-
Olive Oil
Ardoino Extra Virgin - Appropriate
-
Olive Oil
-
- butter
- 5g
-
- Tiger prawns with head
- 2 fish
-
- Mixed salad, baby leaves, etc.
- Two Grabs
-
[A]
-
Olive oil
for salads,
Ardoino extra virgin
- 1 tablespoon
-
Olive oil
for salads,
-
- Lemon juice
- A little
-
- salt
- A little
-
- Pick it
- A little
-
- Basic French Dressing
- 1 tablespoon
[PR]
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