Curry Rice With Prawns

Preparation:

Preparation: Heat the butter in a pan and season with the onion cut into slices, without letting it brown too much. When they have become transparent, pour the rice and mix well to absorb all the seasoning. Cover with the boiling broth and put the covered container in a preheated oven at 220 degrees, keeping it there for about 17 minutes. Meanwhile, remove the tails from the prawns and boil them for 2 minutes in boiling water. Remove the rice from the oven, arrange it in a buttered ring mold and tap the bottom on the table to eliminate any air pockets. Gently invert the form onto the serving plate, garnish it with the prawn tails and cover with the curry sauce. Serve immediately. Accompanying wines: Terlano Sauvignon DOC, Romagnano Bianco IGT From Lazio, Regaleali Bianco IGT From Sicily.