RISOTTO WITH PRAWNS, MUSSELS, SAFFRON AND LIME

• Pomegranate (seeds) ½
• Leprotto Saffron 1 sachet

Procedure

Prepare the broth with the shrimp heads, 1 onion, 1 celery stalk, 1 carrot, and 1 potato. Boil all the ingredients with a liter of water, then strain it and dissolve the sachet of saffron in it once it's lukewarm.

In a large skillet, heat the olive oil and sauté a clove of garlic. Add the washed mussels and cook until they open and release their own juices. Shell them and set aside.

Clean the prawns and sauté them in a pan with extra virgin olive oil and a clove of garlic until they turn pink and are well cooked.

Toast the rice until dry, stirring constantly. Pour in the wine until the alcohol evaporates.

Start adding the broth a little at a time, continuing to stir and waiting for it to be absorbed before adding more.

When the rice is almost cooked, add the mussels and prawns, keeping a few pieces aside for garnish. Finally, stir in the grated lime zest and juice.

Season with salt and pepper to taste.

Serve the risotto garnished with pomegranate seeds, prawns and a sprig of fennel.

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With a background in art and literature, I've discovered that art can manifest itself in many ways, including cooking. Every meal becomes a blank canvas, ready to be painted with carefully selected ingredients. Like an artist, I create and prepare my recipes, shaping flavors and colors into a unique culinary harmony. This creativity in the kitchen goes far beyond mere meal preparation; it's a source of nourishment for the soul and mind. Preparing a dish becomes a meditative experience. Every step, from choosing the ingredients to cooking, is an act of love and dedication. Cooking becomes a ritual, a moment where I can relax and connect with myself.