Shrimp Risotto

Step-by-step cooking

1. Step 1:

   

   It is better to use large or king prawns for this dish. However, ordinary (medium-sized) ones are also quite suitable. Defrost the shrimp.

2. Step 2:

   

   Rinse shrimp shells and heads well. We will make a stunningly fragrant risotto broth from them.

3. Step 3:

   

   Rinse the shrimp meat as well.

4. Step 4:

   

   Add 1 tablespoon of softened butter to a saucepan with a thick bottom. Also add 2 cloves of garlic (garlic can be divided into 4 parts) and half a shallot onion. For flavor, add a couple of sprigs of parsley and a sprig of fresh rosemary. Place the shells and shrimp heads on top.

5. Step 5:

   

   Send everything to a strong fire. Stir fry until the shells turn red.

6. Step 6:

   

   Fill the pan with water. After boiling, reduce the heat and cook the broth over medium heat for about 15 minutes.

7. Step 7:

   

   Strain the broth and return to the stove on low heat, throw away the remains of the shrimp, they will no longer be useful to us.

9. Step 8:

   

   Melt 1 tablespoon of butter in a frying pan and add 2 tablespoons of olive oil. Chop the remaining half of the shallot onion finely, chop two garlic cloves medium-sized. Add the onion and garlic to the oil mixture and simmer, stirring constantly over low heat until the onion becomes transparent. Then add the rice washed in cold water to the pan.

10. Step 9:

    

    Having increased the heat, fry the rice (stirring continuously)until it becomes slightly transparent. Then pour in the wine. Cook until the wine has completely evaporated. (don't forget to mix constantly).

11. Step 10:

    

    When the wine boils, turn down the heat. Pour one ladle of hot shrimp broth into the rice at a time. Periodically stir and as soon as the broth evaporates, add a ladle of liquid again. The broth should not boil too fast, but also not too slowly. When almost all the broth is gone, try rice. It should crackle slightly, i.e. be aldente. Remove the rice from the heat, add salt and pepper. Cover with a lid and leave for a few minutes.

12. Step 11:

    

    While the rice is infused, cook the shrimp. In the remaining olive oil and butter, fry the chopped garlic, a sprig of rosemary and shrimp on both sides.

13. Step 12:

    

    Fry until the shrimp turn red. Pour the oil on which the shrimps were fried into the risotto. Mix well.

14. Step 13:

    

    Arrange the rice in deep plates, put the shrimp on top. Pepper and sprinkle with parsley. You can serve it with a glass of semi-dry white.