Risotto and prawns with red pepper sauce,

I heat the stock and when it boils, put on a low heat toaster. In a saucepan over medium heat, melt butter 1/3 onion and brown (save some for prawns), taking a little salt and pepper, to soften and release some juice, about 2 minutes.

Check rice and incorporates well up for 1 minute. Add the white wine, mix a little, look at the clock and allowed to heat until liquid is reduced. Do not leave the pot. Then take a little broth, mix again another bit and let reduce. Repeat until the clock mark 15 minutes since we looked (normal is about broth).

Try it, and should be about. The grain must be to the dente, that is soft but slightly crunchy to the center. Here comes intuition. Give it a few more minutes and another spoonful of broth, if you feel that it lacks a bit. Then put the pot on a toaster and low fire.

In a saucepan, melt the remaining butter and brown the onion. A As with the rice, when squishy, ​​check the prawns and chili. Allowed to heat for 4 to 5 minutes depending on the size of the shrimp. Now switch the toaster to place the skillet and reduce heat.

Fire up the pot with rice, let the broth is reduced (if it fits) and check Parmesan cheese. Mix well and serve shot; the risotto, the prawns and chopped cilantro. Or if the thing gets all crazy mix.