Ingredients
- 280 g Arborio rice
- 4 tbsp curry powder
- 20 shrimp
- 50 g onion
- 50 g peas
- 50 g Extra virgin olive oil
- ½ cup white wine
- 30 g butter
- 250 g cream
- Salt and pepper
Method
Blanch the peas and set them aside. Melt the butter in a pot and add 16 of the shrimp, finely chopped, and 4 whole shrimp. When they turn red, add two tablespoons of wine and flambé. Add the curry, the cream and the peas. Season with salt and pepper and cook for another 5 minutes.
Heat the olive oil in a frying pan and sauté the chopped onion until golden. Add the rice and deglaze with the remaining white wine. Leave it to finish cooking over medium heat. As soon as the rice is done, add the curry sauce and stir well.
Serve the dish garnished with the whole shrimp.
