Roughly chop the onion, carrot, celery and soften them in the pan with a drop of extra virgin olive oil. Add the bay leaf, the prawn skins, the dl of white wine, water and boil for approx. 45 minutes. In another pan toast the rice and add the strained fish broth, mixing carefully. Cover and lower the flame to the minimum. In another pan soften the finely chopped garlic in a drop of extra virgin olive oil, add the chilli pepper and the prawns, brown for a few minutes, season with salt and white wine. Half way through cooking the rice add the prawns from their pan, stir carefully. When cooked add the rest of the extra virgin olive oil and the rucola cut in strips. Serve.
Spumante Brut Rosé