Share
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.
Did you like this recipe?
You may also like
Risotto De Poró Garlic
beetroot paste
By
Shrimp and leek risotto
SHRIMP RISOTO WITH MUSHROOMS
