Carletti (campion) and shrimp risotto
Restaurant agli Alboretti


Ingredients (serves 6)
600 gm. vialone nano rice
150 gm. campion
350 gm. shelled shrimp
1 clove of garlic
2 spoonfuls olive oil
100 gm. butter
1 small glass of brandy
1½ litres hot stock


Preparation
Put the oil, the chopped garlic, the roughly cut carletti and the quartered shrimp into a saucepan and brown.

Add the rice, sauté, add the brandy, let evaporate, then start cooking, adding the boiling stock a little at a time. When almost cooked, remove from the heat and whisk quickly with butter. Serve with a trickle of extra virgin olive oil..


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