Ingredients
SERVES 4
– 100 g Cannellini beans
– 320 g Carnaroli rice
– 16 fresh shrimps
– 1 l vegetable broth
– ½ white onion chopped
– white wine to taste
– EVO to taste
– red peppercorns to taste
– salt to taste
Directions
Soak the Cannellini beans for 12 hours in cold water, then rinse, drain and cook them for ab. 50-60 minutes in abundant salted water. Once cooked, drain and set the beans aside. Meanwhile, boil the vegetable broth and toss in the shrimps to sear them. Once the shrimps have changed colour, pull them out, peel them and put the shrimp heads back into the broth to boil. At this point, cut 12 shrimps into pieces and set them aside in a bowl. Right after, in a small pan, heat a little EVO and sauté the remaining whole shrimps with red peppercorn for a couple of minutes. Set aside. Then, prepare the risotto: blond the onion in EVO, toast the rice, sprinkle with white wine and, when it has evaporated, start gradually adding in the broth and, finally, the beans. 5 to 6 minutes before it finishes cooking, add in the cut shrimps, red peppercorns and mix well, adding a little more broth if needed. Serve hot, garnished with the sautéed shrimps on top.
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