Risotto alla certosina


1 kg rice
1 kg Prawns
200 g peas
250 g Mushrooms
500 gr Perch
200 g Tomato Sauce
1 cup dry white wine

How to make the Risotto alla certosina:

Clean the perch and just get the meat, the shrimp so you decide whether to leave or remove the ‘shell’ (though I recommend it …).

At this point (even clean the mushrooms, tomatoes and everything else).

Let’s fry the onion, celery and carrot, now add the prawns and perch, let cook 2 minutes and then add the mushrooms, peas and tomato sauce, simmer for 10-15 minutes, then when the ‘sauce’ will be withdrawn add the white wine and continue cooking on high heat for 5-10 minutes, add salt and pepper in the meantime, cook rice until al dente and then drain and finish cooking with the ‘sauce’ mixing well and adding a few leaves parsley, the risotto is ready Certosina!

Serves 12

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