If you think that shrimp risotto is something difficult, we will prove that it's not. This dish is prepared quite simply and quickly. The main thing is to prepare all the ingredients in advance and clearly follow the recipe. Then you can pamper your family with a real Italian dish!
- rice : 450 g (arborio)
- shrimp : 250 g (peeled)
- water : 33.8 fl oz (1 litre)
- onion : 80 g
- garlic : 2 clove
- butter : 50 g
- white dry wine : 150 ml
- tomato paste : 1 Tbsp
- parmesan : 150 g
- salt : 1 tsp
- black pepper : 1 pinch
Stages of cooking
Prepare the products. Boil shrimp (if raw).
Bring water to a boil and set aside. At the same time, in a pan with a thick bottom, melt the butter and roast the onion in it until transparent. Add the garlic. Fry for about a minute. Add shrimps, fry stirring for another 2 minutes.
Add rice. Mix well so that it is coated on all sides with butter.
After a minute, pour white dry wine preliminary mixed with tomato paste into the pan. This will give the risotto a beautiful color. The temperature can be slightly increased until the wine has evaporated. Rice must be stirred all the time so that it does not burn. Once the wine has evaporated, reduce the cooking temperature and add 1 cup of boiling water. Continue to stir so that rice doesn't stick. When the water evaporates, add another glass of boiling water. And so several times, until the whole liter of boiled water is used.
After about 20 minutes, try the rice to taste. It should already be soft enough. Salt a little bit and pepper. If rice is still firm to your taste, then add more boiling water until the rice becomes the desired consistency. When all the liquid has evaporated, add Parmesan, mix well and remove the pan from the stove.
Leave risotto for 3-4 minutes before serving.