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Risotto Shrimp with Rice

 Among the proposed recipes, here is a shrimp risotto using the shrimp heads to make the cooking broth. Really delicious I advise you to try to prepare it at home

Risotto Shrimp with Rice

For 4 people

About twenty shrimp heads
50 g of carrot trimmings (the ends are usually removed)
50 g green leek
5 sprigs of parsley
1 clove of garlic
2 onions
1 tablespoon of tomato paste
240g Arborio rice
50 g of Parmesan
15 cl of whole cream
10 cl of white wine
4 tablespoons of olive oil.
Finely chop the onion. Chop the carrots and leek greens and mash the garlic clove. Brown the shrimp heads strongly in 2 tablespoons of oil without stirring at first. When the bottom of the pan (stainless steel or cast iron) is colored with the juices, add the onion, the pieces of carrots and leeks, the garlic and the parsley. Stir and cook for 1 minute then deglaze with 5 cl of white wine. Peel off the juices, add the tomato puree and then wet almost to the height with water.

Simmer for 20 minutes. Switch to Chinese by squeezing the heads. Return the broth to low heat, taste, salt and pepper if necessary.

Chop an onion again. Sweat it in 2 tablespoons of olive oil. Add the rice and cook for a few minutes until it is pearly. Deglaze with 5cl of white wine. When there is no more liquid, wet with the broth of shrimp heads previously made. Ladle by ladle, adding the liquid only when the previous one has been absorbed.

When the rice is cooked (allow 18 minutes), add the Parmesan and cream, mix, adjust the seasoning and serve immediately.

You can of course add the flesh of the cooked shrimp if you have any left over. Add them at the same time as the Parmesan in this case. Delicious !

Risotto Shrimp with Rice


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