La Mamma restaurant at Sheraton Hotel and Resort has some truly Italian new dishes on the menu, courtesy of Chef Andrea Molinari. His award-winning risotto recipe is a shining example of how a few simple and unique ingredients can result in a truly delicious dish.
“The risotto won a gold medal in Milano when I was asked at the last minute to replace a colleague, so I grabbed whatever I could find in the fridge – rice, melon, shrimps and gorgonzola. The dish is easy to make with very simple ingredients; it will certainly win over any sceptic trying the unusual combination of ingredients for the first time – I promise!”
Ingredients
- 200g onion
- 80ml olive oil
- 160g butter
- 400g Carnaroli rice
- 200g rock melon (100g blended;
- 100g in small cubes)
- 160g gorgonzola cheese
- 200g shrimp, cut in halves
- 60g parmesan cheese
- 240ml vegetable stock
- Pour olive oil in a cooking pot and add half of the butter with the onion. Fry until golden
- Add the rice and stir until heated then slowly add the vegetable stock, while continuously stirring
- When the rice is half cooked (after approximately 12 minutes) add the shrimp and the blended rock melon
- Allow mixture to finish cooking (this should take a total of twenty minutes from start to finish). Season with salt and pepper than remove from the heat
- Add the gorgonzola, melon cubes, butter and parmesan and stir together before placing on dish and serving hot
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