Risotto with shellfish and giuncata

For 4 servings

  • 200g acquerello rice
  • 200g scampi-prawns-mantis shrimp
  • 50g giuncata
  • Lemon zest (as required)
  • Basil essence (as required)

Toast the rice without any fat. Add some white wine, evaporate and then add broth three times the weight of the rice. At three/fourths cooking time, add the shellfish cut in pieces and mix in small cubes of giuncata and lemon rind, until smooth. Add basil essence to taste and place on serving dish. Garnish with some giuncata cubes and herbs or edible flowers.

A woman’s touch.