Vernon Warren is the local agent for Treasury Wine Estate. He is a passionate advocate for the beautiful products that Treasury represents. He shares this great recipe from Il Cavaliere, Castello di Gabbiano winery’s restaurant located in a beautiful 16th century farmhouse in Florence, Italy.
Risotto with lemon rinds, shrimp and seeds of pomegranate200 gr Shrimp 2 cups Canaroli rice 200 ml Gabbiano Pinot Grigio 1/2 cup Parmesan cheese 1/3 cup butter 2 Lemons 1/4 cup Onion 1 Pomegranate 1 ltr Vegetable broth 100 ml Extra virgin olive oil
Warm the oil in a pan and add the chopped onions. Now add the cleaned and pealed shrimps. Cook for about 5 minutes, then add the rice, cooking it for approximately 3 minutes more.
Add the white wine and let it vaporize then add the lemon rinds and hot vegetable stock. While baking the rice keep stirring continuously.
Now remove the pan from the flame and let it rest for 2 minutes.
Add the butter, the parmesan, the lemon juice, half of the pomegranate seeds and stir quickly. Serve on plates garnished with the rest of the pomegranate seeds.
All winery & food photo credits: Castello di Gabbiano & Treasury Wine Estate
Tags: Best Bites, Castello di Gabbiano, Rice, Seafood, Treasury Wine Estates, Winery