Aniseed risotto in gambas
Preparation: 30 minutes
Cooking: 18 at 20 minutes
• 250 g from rice to risotto (carnaroli or arborio)
• 16 tails of raw gambas
• 90 cl approximately of smell of fish (fresh or prepared with the concentrated)
• 1 onion
• 1 pinch of saffron
• One ½ soup spoon of pastis Henri Bardouin · 80 g of Parmesan cheese freshly worn
• 60 g of butter
• 2 soup spoons of olive oil
Peel and chop finely the onion. Put gambas in a hollow dish, water them with a soup spoon of olive oil and of a half-pastis Henri Bardouin, salt slightly, move and reserve them for the refrigerator. Warm the smell in a pan with the rest of the Pastis HB and maintain it shivering over a low heat.
Warm half of the butter and the rest of oil in a big frying pan and melt the onion 5 minutes over a low heat. When it is soft and translucent, to pay the rice in rain and to move 1 or 2 minutes to coat well grains with it.