A welcoming location will delight your palate with a first dish of Ischia-scented sea. The scent of the shrimp with the freshness of the local lemon are a perfect combination for a magic summer season...
Doses for 2 servings
200 gr Arborio rice, 2 garlic cloves, Extra virgin olive oil, Fresh ground pepper, Half a stick of butter, Half onion, 1 lemon, Parsley as, needed, 100 ml of wine, Parmesan cheese as needed
Directions
Heat up extra-virgin olive oil in a pan and fry the garlic with very little onion and a lemon peel of Ischia. Add rice and brown it for a couple of minutes; mix and blend it with white wine. Add 2 ladlefuls of hot stock and lemon juice, which we will add as we cook rice. Season with salt and pepper with a little butter. Serve the risotto hot with the lemon zest of Ischia, pepper, chips of Parmesan and a pinch of parsley.
After the serving, add a raw red shrimp.
Dish reviewed in the Ischianews magazine issue of August 2018
