Recipe From Friuli Venezia Giulia: Prawn and Porcini Risotto

Ingredients:

Serves 4

* ⅝ lb prawn tails, fresh
* ½ lb Carnaroli rice
* 1 ¾ oz Porcini Mushrooms
* 2 tablespoons arugula, chopped, wild
* 1 teaspoon garlic
* ¾ oz butter
* 4 cups fish broth
* ½ cup white wine
* ¼ cup Cognac liqueur
* ¼ cup olive oil
* salt and pepper to taste

Preparation:

30 minutes preparation + 20 minutes cooking
In a saucepan, heat up the oil then add the garlic, and stir with a wooden spoon for 2 or 3 minutes: add the prawn tails, the porcini mushrooms and brown everything. Then add the rice. Toast for a couple of minutes, add a splash of white wine, season with salt and pepper, allow to dry and cook, adding hot fish stock a little at a time. At ¾ of the cooking time, add the wild arugula. Keep the rice rather runny and in the end away from the heat incorporate the knob of butter and a splash of cognac.

Should you require any special regional dish from Friuli Venezia Giulia please contact our restaurant manager in advance with your request.

Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032