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SHRIMP RISOTO WITH LEEK
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
45 min(s)
2 servings
Pablo Fernandes
@culinariadeamador- Ingredients
- Recipe
- Clean shrimp400 g
- Onion1/2 unit(s)
- Parmesan80 g
- Arborio rice1 cup
- Dry white wine1/2 cup
- Leek1/2 unit(s)
- Butter5 tablespoon
- Olive oil2 tablespoon
- Salt to taste
- Black pepper to taste
- Make a broth with the shrimp shells, a little salt and 1 liter of water. Keep the stock always hot while making the risotto.
- Place 2 tablespoons of butter and 1 tablespoon of olive oil in a pan, place the shrimp already seasoned with salt and black pepper. Seal the prawns and book.
- In the same pan, place 1 tablespoon of butter and 1 tablespoon of olive oil and sauté the onion and garlic. After braised, add the rice and sauté for another 2 minutes.
- evaporate. Once the alcohol has evaporated, pour the wine into the rice and stir until it evaporates. When the alcohol has evaporated, add 1 ladleful of broth at a time and stir until the broth almost evaporates. Repeat this broth ladle process until you notice that the rice is al dente.
- When the rice is on point, you add another ladle of broth, the grated parmesan, 2 spoons of butter and the shrimp that was previously sealed. Stir well, adjust the salt to your liking.
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