Pulire e togliere il guscio ai gamberetti e alle mazzancolle. Farli lessare in acqua salata per pochi minuti, scolare il tutto per bene e tenere da parte l'acqua di cottura.
Mettete l'acqua di cottura di nuovo sul fuoco, aggiungendone dell'altra se necessario. Aggiungere una carota, una cipolla, uno spicchio di aglio, il rametto di prezzemolo, sale, pepe e i gusci dei crostacei. Lasciare cuocere per 15 minuti e successivamente filtrate il brodo ottenuto in una casseruola. A parte frullare i gusci e le teste dei crostacei fino a ridurli ad una crema morbida.
Fare rosolare con 40 g di burro e due cucchiai di olio le verdure tritate rimaste e l'aglio intero. Aggiungere un bicchiere di brodo e due cucchiai della crema di gamberi, sale e pepe e fare cuocere per 15 minuti. Versare il riso e mescolare bene, a metà cottura del riso versare anche i gamberi e le mazzancolle tagliati a dadini. Aggiungere del brodo e della crema ogni volta che il liquido si asciuga fino ad ultimare la cottura.
Fare mantecare con il burro rimasto per qualche minuto. Servire.
Risotto gamberi e mazzancolle
Pentole volanti 08.08.2022, 14:20
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