Creamy Risotto with Shrimps & Spinach

Execution

• Peel and chop the onions. In a saucepan, brown them in olive oil over low heat for 5 minutes. Add the Arborio Riso Scotti rice and stir for a few minutes until the grains become translucent.
• Pour in the white wine, stir and continue cooking over low heat, adding stock regularly as the rice absorbs it.
• Add salt and pepper. Add the spinach leaves, the Romanesco broccoli and after 10 minutes half the basil and the shrimps.
• Add more or less liquid so that after 15-18 minutes the rice is cooked but still al dente.
• Turn off the heat, add the President All Uses Light Cream 12% 200ml and the parmesan cheese and mix. Cover and let it set for 2-3 minutes.
• Serve the risotto hot, garnished with pine nuts and the remaining fresh basil.