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Shrimp risotto
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
8 servings
Aline Mendes
@oxealinemendes- Ingredients
- Recipe
- 3 cups arborio rice for risotto 2 tablespoons olive oil 1 tablespoon butter 2 cloves of garlic, minced 1/2 cup white wine 1 lemon 400 g shrimp, cleaned and shelled 1 liter of boiling water or more 1 shrimp or fish stock salt to taste pepper 1/2 can of diced peeled tomatoes 2 tablespoons tomato sauce parsley or cilantro and chives for seasoning 1 cup grated parmesan3 cup
- In a large pot with a lid, add the oil, butter, garlic and rice. Stir until the rice starts to become transparent to release the starch (don't let it burn). When finished, pour in the wine and let it evaporate, stirring a little. Meanwhile, take the prawns, squeeze the lemon, add a little salt and let it rest for 10 minutes. After this time, just remove the water that has formed. Put the shrimp or fish broth in the boiling water and add the water until the rice is covered. Add the sauce with the tomatoes and cover. Lower the heat, stir occasionally and when it starts to evaporate, add more water. Add water and don't let it stick. The rice, in the end, should be without liquid and creamy. As soon as you get to the point, add the curd, the green smell, the parmesan and the shrimp. Taste, adjust salt and pepper. Turn off the heat, stir well. Cover for 5 minutes and serve.
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