boletus and prawn risotto with parmesan biscuit and black garlic aioli and fried rocket crystals

Ingredients:

Exquisitarium reference:  1301 Boletus and prawn risotto.

• Boletus and prawn risotto
• Parmesan biscuits
• black garlic aioli.
• fried rucula crystals
• peeled shrimp

To regenerate our boletus and shrimp risotto:

MICROWAVE: Without previous defrosting, pierce the top of the package at different points. Microwave at maximum power (800 W) for 6 minutes until the base is very hot. Let stand for a couple of minutes without opening the tray. Stir the product before serving.

While we will make the cookies, we will put on a tray with baking paper some mounds of Parmesan cheese forming circles of the desired size. Preheat the oven to 200 degrees, then put the tray and leave it until it melts and begins to brown.

Fry the arugula in the deep fryer for a few seconds until crispy. Set aside on absorbent paper.

We assemble the dish alternating 3 parmesan cookies and 2 layers of risotto, around it we will put the fried arugula and we will finish it with the sautéed prawns and some points of ali i oli with black garlic.

We hope you like it.