Risotto with Red Curry 300g -Anthili-

Recipe for 4 servings

Ingredients

Risotto with red curry 300g

Water 2.5 cups

Coconut milk 2 cups skim or whole

Olive oil ex. virgin 20g

Shrimps 250-300g

Implementation

Heat the olive oil in a deep frying pan, once it is hot, add the risotto with red curry and mix.

Lower the heat and gradually add the coconut milk and our water, which must be hot.

Simmer for about 20 minutes and add the shrimps and cook for about 5 minutes.

Don't be tempted to add the prawns ahead of time to retain their aromas

and their juice.

The risotto is ready when it has curdled and mellowed and the grain of rice will be tender but slightly al dente, i.e. it will stick to the tooth.

Remove from heat and serve immediately.

Note: We can replace the shrimp with chicken or beef.