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Shrimp risotto

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Tempo de preparo

40 min(s)


8 servings

Ohana Hanna

  • Ingredients
  • Recipe
  • Butter4 tablespoon
  • Medium onion1 unit(s)
  • Clean shelled shrimp400 g
  • Parsley1 tablespoon
  • Salt to taste
  • Arborio rice2 cup
  • Dry white wine1 cup
  • Boiling water5 cup
  • Sour cream1 unit(s)
  • Pepper to taste
  1. In a medium pan, place 2 tablespoons of butter and lead to high heat to melt. Add half the onion and sauté for 2 minutes, or until translucent. Add the shrimp and sauté for 2 minutes, or until completely changed color. Add parsley and salt, stir and remove from heat. now book
  2. In a medium pan, place the rest of the butter and lead to the high fire to melt. Add the other half of the onion and sauté well. Add the rice and sauté quickly until fully incorporated. Add the wine little by little and cook for 1 minute, so that the alcohol evaporates well.
  3. Add the water, little by little, stirring constantly, and cook over medium heat for 20 minutes, until the liquid formed dries up and the rice is "al dente". Be careful not to overcook it.
  4. Add the shrimp stew that was reserved and the cream, stirring slowly so as not to soak, mix well and serve next. Hmmmmmm.... It's perfect 😍

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