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Shrimp risotto


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Tempo de preparo

2 hour(s)


6 servings

Pri Urias

  • Ingredients
  • Recipe
  • Arborio rice500 g
  • Clean shrimp400 g
  • Butter110 g
  • Grated Parmesan Cheese300 g
  • Chives to taste
  • Shrimp broth (sachet)3 unit(s)
  • Garlic to taste
  • Salt to taste
  • Cottage cheese3 tablespoon
  • Dry white wine300 ml
  • Chopped tomato3 unit(s)
  1. 110gr butter (divided 20gr for the shrimp+30gr to start the risotto+60gr to finish the risotto)
  2. Season the shrimp with salt and pepper and leave to marinate for about 10 minutes.
  3. Make 3 l of broth, with a clove of crushed garlic, half a chopped onion, and the shrimp broth.
  4. Start by frying the shrimp (remember to separate about 10 for the end of the dish). In a heated frying pan, put some butter and let it melt. Add the prawns, not all, just enough to cover the bottom of the pan. When it turns pink on one side, turn it over and let it pink on the other side (it's quick). Don't let it cook/fry too much otherwise the shrimp will get "rubbery". Place the fried prawns in aluminum foil, close and set aside. Repeat the operation until all the shrimp are fried.
  5. In a heavy-bottomed pan, place 30gr of butter, add the finely chopped onion and garlic and let it sweat (sauté without browning). Add the arborio rice, without washing, and stir it until the edges are transparent, Add 200 ml of the wine, and the tomatoes.
  6. Put on medium heat
  7. Add about 4 ladles of stock and stir the rice. Remember to move the sides and center always. When it's almost dry, add more broth and keep stirring. This phase is important, stir the rice and add broth little by little, this helps to release the rice starch which makes the rice creamy (no force needed – stir lightly). Repeat the process as many times as necessary until the rice is soft (you have to taste it), add broth little by little (you may not use all the broth).
  8. When the rice is getting to the point (getting soft), add the fried shrimp and the broth that formed, stir well to involve with the rice. Turn off the fire.
  9. Add the Parmesan, Add 60 g of butter in cubes and chilled and stir vigorously to incorporate into the rice, this will help to make it more creamy and shiny.
  10. put the cottage cheese
  11. Cover the risotto and let it rest for three minutes.
  12. While the risotto rests, fry the prawns that we have separated to finish the dish. In a hot pan put butter, add the prawns, when they are pink turn and let them pink on the other side. Reserve.
  13. Returning to the risotto, correct the salt and pepper, add the chives, and place the prawns to decorate.

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