Serves: 4 people Difficulty ': Easy Preparation time: 60 minutes Ingredients 280 gr. 16 carnaroli rice 50g prawns. butter 1 onion 1 carrot 1 celery bay leaves 50ml. Cognac 30g. Parmesan 100ml. dry white wine 10gr. parsley salt pepper PROCEDURE -------------------------- Begin to prepare the fish: Clean the prawns all except four who cooked with and that will be used for garnishing.
Detached heads, remove the shell and inner fillet. In a large saucepan bring to a boil at least 1 liter and 1 / 2 of water with the heads and shells of prawns, peeled carrot, celery and bay leaves, then reduce the heat and cook in 40 minutes. Skim if necessary, filtered well and keep well in the hot broth.
Proceed with cooking the risotto, peeled shallots and chop finely with a knife. In a saucepan melt half 'butter, then saute the shallots, add the rice and toast even before you pour the white wine. Let the alcohol evaporate, then started to pour the broth preparation ladles, as it is absorbed.
Peel and chop the parsley. Three minutes before the rice is cooked add the prawns and Cognac. As soon as the rice and 'cooked, remove from heat and stir in the remaining butter and Parmesan cheese. Taste, adjust salt and pepper, sprinkle with parsley and serve. Arrange on each plate a little risotto and garnish with the prawns kept aside after being fried for 4 minutes. 
Detached heads, remove the shell and inner fillet. In a large saucepan bring to a boil at least 1 liter and 1 / 2 of water with the heads and shells of prawns, peeled carrot, celery and bay leaves, then reduce the heat and cook in 40 minutes. Skim if necessary, filtered well and keep well in the hot broth.
Proceed with cooking the risotto, peeled shallots and chop finely with a knife. In a saucepan melt half 'butter, then saute the shallots, add the rice and toast even before you pour the white wine. Let the alcohol evaporate, then started to pour the broth preparation ladles, as it is absorbed.
Peel and chop the parsley. Three minutes before the rice is cooked add the prawns and Cognac. As soon as the rice and 'cooked, remove from heat and stir in the remaining butter and Parmesan cheese. Taste, adjust salt and pepper, sprinkle with parsley and serve. Arrange on each plate a little risotto and garnish with the prawns kept aside after being fried for 4 minutes.
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