Ingredients for 4 people
320 g rice
dry white wine
Granular fish broth
Peel and chop the shallots. Do it dry in a heavy saucepan with 3 tablespoons olive oil. Join the rice and toast for a couple of minutes. Sprinkle with a third glass of wine and let it evaporate over high heat.
Begin cooking the risotto, adding ladles in about a quart of broth, prepared with boiling water and the granular fish.
Shell, while the tails of escape, merge them into pieces and mix them halfway through cooking.
Also prepared the tomatoes, peeled, seeded and diced. Add to the cooked rice arrived in moist but well, "all'onda", filling all with the chopped thyme.
The THYME RISOTTO WITH, AND TOMATO contains about SCAMPI Kcal 383 (KJ 1608) per serving