Shrimp Risotto with “zoumbeRAKI” Aged in Oak Barrels “TSIKOUDIA ZOUMBERAKIS”

METHOD

Saute the garlic, onion and the shrimp for 6-7 minutes. Add the parsley and continue for another 3-4 minutes. Stir in the ‘‘zoumbeRAKI’’ Aged in Oak Barrels ‘‘TSIKOUDIA ZOUMBERAKIS’’. After 1 minute, add the tomato sauce. Allow to simmer for 5 minutes. Then add the hot water, salt, the rice. Allow to boil for 10-12 minutes. Add the gruyere, stir lightly and serve with freshly-milled pepper.

Bon appetit!

 

rizoto raki

 

INGREDIENTS

500 g large shrimp

1/2 cup olive oil

2 medium onions, finely chopped

3 cloves of garlic, finely chopped

1 cup tomato sauce

3 parsley branches

1/2 cup ‘‘zoumbeRAKI’’ TSIKOUDIA AGED IN OAK BARRELS

1 cup risotto rice

1/2 cup gruyere, grated

2 cups hot water

Salt and Pepper

 

Rinio’s recipes.

syntages gray en