Herbs and prawns risotto with Bonini condiment Maturo

Ingredients for two people

Carnaroli rice, 160g
Chopped onion, 30g
Butter, 30g
Extra virgin olive oil, as needed
Rocket, as needed
Parsley, as needed
Chives, as needed
Salt, as needed
Prawns, 12
Milk, 100ml
Cooking cream, 20ml
Parmigiano Reggiano, 30g
Bonini condiment Maturo, 30ml 


Bring to boil water in a pan and add salt.
Prepare a cream made with rocket, parsley, chives, a pinch of salt, milk and cream. Blend with an immersion blender and set aside.
Fry the onion in a non-stick pan with a drop of extra virgin olive oil and 15g of butter, add the rice and toast it lightly. Add boiling water from time to time as needed.
Shell the prawns and sauté them in a pan with a drizzle of oil for 3-4 minutes, salting them lightly. Cut half of them into small pieces and add them to the rice, the other half will be used for serving.
One minute before the rice is completely cooked, remove it from the heat and add the previously prepared cream, the Parmigiano Reggiano, the rest of the butter and whisk. Finally add the prawns and Bonini condiment Maturo.