are subscribed to the magazine "Italian cuisine" for some years.
The recipes are always good and in effect and I found this recipe in the October issue.
The black rice with shrimp, I do often but with saffron sauce I had ever experienced. For VAERO I made some changes to the recipe, but the result is still a winner.
Ingredients for 4 people: 600 gr of shrimp
500 g of black rice
350 g of fresh cream
a knob of butter 1 clove garlic, saffron
1 1 / 2 cup white wine parsley
oil salt pepper
Bring to boil a pot of salted water and pour the rice should cook for at least 40 minutes.
Meanwhile prepare the sauce with saffron. Melt in a pan the butter, add the garlic and let brown (do not brown), pour the cream, add a pinch of salt and pepper. Continue cooking for some minutes at medium heat because the sauce has to be liquid. Mix cream now in the saffron. add a tablespoon of parsley and put out the fire. Remove the garlic and keep the sauce warm.
Wash the prawns and cook in a saucepan with a little oil, sprinkle with the
white wine and let evaporate (in the original recipe, the shrimp are steamed for 15 minutes).
When the rice is cooked, drain and serve with the shrimp and saffron sauce.
Bon appetit!
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