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Risotto with spring peas and crawfish stewed in Balsamic Vinegar of Modena Ponti


Risotto with spring peas and crawfish stewed in Balsamic Vinegar of Modena Ponti

Risotto with spring peas and crawfish stewed in Balsamic Vinegar of Modena Ponti
Ingredients
Vialone Nano rice 320 g
Balsamic Vinegar of Modena Ponti 4-5 table spoons
Balsamic Vinegar of Modena Ponti Aged 3 Years
fish fumet 1/2 litre
vegetable broth
crawfish 250 g
1 small onion
flavoured white wine 1/4 litre
extra-virgin olive oil
shelled peas 150 g
garlic with its peel 1 clove
cicely 30 g

Preparation
Shell the crawfish, remove the intestinal vein and cut it lengthways. Brown the garlic in half of the oil, take it out, add the crawfish, salt and some Balsamic Vinegar of Modena Ponti Aged 3 Years. Let it evaporate almost completely, add one dl fish fumet and cook for a few minutes; keep it warm. Put the remaining oil in a pan and brown the thinly chopped onion, add the rice, let it toast, add some white wine and let it evaporate, add the remaining fish fumet and the vegetable broth; when half cooked, add the peas, salt and finish cooking. Blend with extra-virgin olive oil and the coarsely chopped cicely. Place the risotto in the serving dishes, with the crawfish and pan drippings in the middle.