ingredients

8 raw gambas (size 16/20)
150 g of risotto rice Arborio or Carnarolli
50 g chopped onions
25 g of butter
1 untreated lemon
6 dl of chicken broth
1 tbsp. to c. of tandoori spices
1 tbsp. to s. olive oil
Salt

Steps

Risotto with prawns and tandoori spices

1 Grate the zest of lemon and squeeze one half. Bring the chicken stock to a boil. In a saucepan, melt the butter, add the onions and cook on low heat without coloring for 3 to 4 minutes.

2 Add the rice to the pan and mix. Pour salted chicken broth over it as you cook (cook in small broth 18-20 min).

3 Decorate the prawns by keeping the fan of the tail and roll them in the tandoori spices. Heat the olive oil in a frying pan, put the prawns on it and make them seize 1-2 min on each side.

4 When the rice is cooked, add the juice and lemon zest, cook another 2 min.

5 To serve, spread the risotto in the center of the hot plates, put the prawns on it.