Ingredients for 4 people:
360 grammes of Risi di Sardegna Carnaroli, 300 grammes of peeled prawns, half of 1 white onion, 1 litre of fish stock, 30 grammes of butter, Alìa extra-virgin olive oil, salt and pepper to taste.
Heat a little olive oil in a frying pan and brown the finely chopped onion for about 1 minute. Add the rice and toast lightly, then add a little of the fish stock and cook the rice on a low heat, stirring and adding the stock as needed. When the rice is about half cooked, add the prawns. Continue to cook the rice stirring and adding the fish stock as necessary. When cooked, turn off the heat and add the butter and ground pepper. Enjoy your meal.
Ingredients for 4 people: 200 gms Fregola, 1 litre vegetable stock, 1 sachet zafferì saffron, 80 gms peas, 200 gms broad beans, 40 gms olives, 60 gms butter, 50 gms shallots, 60 gms Terre Libere pecorino cheese.
Prepare the vegetable broth and separately blanch the peas and beans and then peel them. Simmer the shallots gently without browning them. Add the fregola and toast it as with rice and add the saffron. When well toasted slowly add the vegetable broth while stirring. When the fregola is three quarters cooked, add the peas and beans, leave to finish cooking, ensuring that it remains moist and when ready mix in the butter and pecorino.