SHRIMP RSOTTO
The Shrimp Risotto is a first course with an extremely simple preparation, yet its taste is absolutely fantastic. A first course with a refined taste that is usually found in the menu of a restaurant, but that you can easily prepare at home obtaining the same result. Shrimp are among the easiest crustaceans to cook, they are also very light because they are low in fat; For the preparation of this risotto I opted for frozen shrimps, but do not be afraid the taste will remain absolutely delicious.
The preparation is the classic of a risotto; provides for the roasting of rice which will then be blended with white wine; A delicate cooking with fish broth that will give more flavor to the dish, I added the shrimp towards the end of cooking in such a way as to cook them but leaving their meat tender and not overcooked. In short, the Shrimp Risotto is a dish accessible to all; In addition, these fantastic crustaceans can give taste alone but also accompanied by other seafood or vegetables such as zucchini, potatoes and more.
The Shrimp Risotto is a first course with a very refined taste; a very simple preparation and affordable for everyone, excellent for lunch but given its lightness it is also perfect for dinner.
Ingredients
Extra virgin olive oil to taste1 Shallot380 gr Arborio rice 1/2 glass White wine1 lt Fish Broth300 gr Shelled shrimpsparsley to taste1 walnut Butter
Preparation
For the preparation of the Shrimp Risotto first prepare the fish broth and keep it warm, take the shrimp out of the freezer, place them in a colander and pass them under running water so that they thaw then keep aside. In a saucepan, brown a little oil and chopped shallot for a few minutes, until it is wilted. Add the rice and toast it well, then deglaze with white wine and wait a few minutes to evaporate the alcoholic part continuing to stir. When the wine has faded, pour a ladle of boiling broth and continue to stir let it absorb. Continue cooking in this way, adding about 2 ladles of broth at a time and let it absorb before adding more. At 10 minutes from the end of cooking, when the rice is not very hard, pour the shrimp and chopped parsley into the pot, add half a ladle of broth and mix mixing everything. Continue cooking stirring, if you need to add more fish broth always little by little, the result must be creamy without excess liquid. When the Shrimp Risotto is finally ready, add a knob of butter and mix vigorously, this will give further creaminess to the dish, note its flavor and ready to serve.
The Shrimp Risotto is a first course with an extremely simple preparation, yet its taste is absolutely fantastic. A first course with a refined taste that is usually found in the menu of a restaurant, but that you can easily prepare at home obtaining the same result. Shrimp are among the easiest crustaceans to cook, they are also very light because they are low in fat; For the preparation of this risotto I opted for frozen shrimps, but do not be afraid the taste will remain absolutely delicious.
The preparation is the classic of a risotto; provides for the roasting of rice which will then be blended with white wine; A delicate cooking with fish broth that will give more flavor to the dish, I added the shrimp towards the end of cooking in such a way as to cook them but leaving their meat tender and not overcooked. In short, the Shrimp Risotto is a dish accessible to all; In addition, these fantastic crustaceans can give taste alone but also accompanied by other seafood or vegetables such as zucchini, potatoes and more.
The Shrimp Risotto is a first course with a very refined taste; a very simple preparation and affordable for everyone, excellent for lunch but given its lightness it is also perfect for dinner.
Ingredients
Extra virgin olive oil to taste
1 Shallot
380 gr Arborio rice
1/2 glass White wine
1 lt Fish Broth
300 gr Shelled shrimps
parsley to taste
1 walnut Butter
Preparation
For the preparation of the Shrimp Risotto first prepare the fish broth and keep it warm, take the shrimp out of the freezer, place them in a colander and pass them under running water so that they thaw then keep aside. In a saucepan, brown a little oil and chopped shallot for a few minutes, until it is wilted. Add the rice and toast it well, then deglaze with white wine and wait a few minutes to evaporate the alcoholic part continuing to stir. When the wine has faded, pour a ladle of boiling broth and continue to stir let it absorb. Continue cooking in this way, adding about 2 ladles of broth at a time and let it absorb before adding more. At 10 minutes from the end of cooking, when the rice is not very hard, pour the shrimp and chopped parsley into the pot, add half a ladle of broth and mix mixing everything. Continue cooking stirring, if you need to add more fish broth always little by little, the result must be creamy without excess liquid. When the Shrimp Risotto is finally ready, add a knob of butter and mix vigorously, this will give further creaminess to the dish, note its flavor and ready to serve.
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