250 gr. arborio rice
50 ml white wine
⅕ Lt. hot chicken stock or hot water
2 tbls. DODONI cow's butter
8-10 fresh shrimps
3 tbls DODONI authentic Greek yogurt 8%
150 gr grated DODONI kefalotiri
salt & pepper
Melt butter in medium skillet over medium heat. Sauté until shrimp begin to turn pink, about 2 minutes from each side. Remove shrimps from the skillet and keep them somewhere warm.
In the same skillet and butter, sauté the arborio rice in medium heat, for about 3-4 minutes. Add wine and cook for 1 minute. Salt & Pepper. Add stock or water, 1 cup at a time, stirring constantly. Cook for 20 minutes or until just cooked. Remove from heat and make sure our risotto have enough liquid. Stir in the yogurt and Kefalotyri and serve immediately with the prawns.
TIP: Depending on the rice, you may need more or less stock (or water).