{"id":803,"date":"2017-04-07T16:37:59","date_gmt":"2017-04-07T14:37:59","guid":{"rendered":"http:\/\/prosciuttiferrari.it\/risotto-al-limone-gamberi-parma\/"},"modified":"2017-04-27T10:30:22","modified_gmt":"2017-04-27T08:30:22","slug":"lemon-prawns-and-parma-risotto","status":"publish","type":"post","link":"https:\/\/prosciuttiferrari.it\/en\/lemon-prawns-and-parma-risotto\/","title":{"rendered":"Lemon, prawns and Parma Risotto"},"content":{"rendered":"

[vc_row][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_custom_heading heading_semantic=”h1″ text_size=”h1″]Lemon, prawns and Parma Risotto[\/vc_custom_heading][vc_single_image media=”23″ media_width_use_pixel=”yes” media_width_pixel=”210″][vc_single_image media=”705″ media_width_percent=”100″ media_ratio=”four-three”][vc_custom_heading]Ingredients[\/vc_custom_heading][vc_row_inner][vc_column_inner width=”1\/2″][vc_column_text]FOR\u00a04 PEOPLE<\/strong>
\n320 gr carnaroli rice
\n12 big prawns
\n1 sicilian lemon
\n60 gr Prosciutto di Parma
\n30 gr butter
\n20 gr onion
\n30 ml white, dry and fruity wine
\n1 l chicken stock
\nThyme (just enough)
\nextra virgin olive oil (just enough)
\n30 gr fresh goat’s chees[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][\/vc_column_inner][\/vc_row_inner][vc_custom_heading]Preparation[\/vc_custom_heading][vc_column_text]Cook just for a bit the onion with the butter in a pan.<\/p>\n

Add rice and toast it for a minute.<\/p>\n

Sprinkle rice with half-glass of white, dry and fruity wine and leave it evaporate. Sprinkle rice with some chicken stock and keep on adding it until the rice won’t be weel cooked.
\nIn the meantime brown prawns with a drizzle of olive oil.<\/p>\n

Cream it with goat’s chees, a thin Prosciutto di Parma julienne, grated lemon rind, a piece of thyme and just enough olive oil, used to brown prawns.
\nCook until you reach the desired consistency.
\nServe the risotto and decorate with additional Prosciutto di Parma’s slices.[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

Cook just for a bit the onion with the butter in a pan. Add rice and toast it for a minute.<\/p>\n","protected":false},"author":2,"featured_media":705,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"yoast_head":"\nLemon, prawns and Parma Risotto - Prosciutto di Parma<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/prosciuttiferrari.it\/en\/lemon-prawns-and-parma-risotto\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lemon, prawns and Parma Risotto - Prosciutto di Parma\" \/>\n<meta property=\"og:description\" content=\"Cook just for a bit the onion with the butter in a pan. 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