Bread risotto with prawns
Ingredients for Bread risotto with prawns
| Amount | Ingredient |
|---|---|
| 500 grams | Stale bread, as bread |
| Salt | |
| 2nd Large onions | 3rd Garlic cloves |
| 2 kg | Tomatoes |
| 1 tsp | black peppercorns |
| 1 tsp | Coriander seeds |
| 150 ml | Olive oil |
| 1 tsp | dried oregano |
| 450g | Ready to cook shrimp, raw |
| 100 grams | Spanish chorizo sausage |
| 1 tbsp | Butter |
| 1 bunch | Coriander |
Bread risotto with prawns Directions
1st Bread into small pieces to share and soak them in salt water. Peel the onion, halve and slice into thin rings. Remove garlic, small dice. Tomatoes with boiling water scare, skin, clean and dice finely. Peppercorns and coriander seeds finely crushed.
2nd Half the oil in a frying pan and fry onions until golden brown. Set aside.
3rd Remaining oil in a large saucepan. Tomatoes and garlic in it. Stir after about 10 minutes pepper, coriander and oregano. Bread articulate, admit. Pour 1 liter of cold water. Allow everything to the boil and simmer over low heat for another 20 minutes.
4th Chorizo divided into slices. Fried onions, shrimp and chorizo with tomato-bread-mix lift. Cook for another 15-20 minutes until the bread has perfectly blended with the sauce.
5th Meanwhile, coriander Rinse, shake dry and chop. Butter the bread and stir risotto sprinkled with coriander leaves and serve.
The winners of the cooking Olympics (from left): Clemens Böge, Michael Menzel and Felix Hattemer of the agency Carat p>
