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Second course
Shrimp risotto

Shrimp risotto

A real showstopper on a special-occasion table. A delicate, incredibly tasty dish from the Italian kitchen. It's always satisfying to make — each time the rice comes out better and the risotto creamier. And the broth is built almost entirely from what you'd normally throw away.

Pearl

Recipe author

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Composition / ingredients

Servings:

Shrimp (large)

Rice (short or medium grain)

200

Water

700

Butter

2.5

Olive oil

Garlic

Onion (shallot, larger)

White wine (off-dry or dry)

100

Rosemary (sprigs)

Parsley

Salt

White pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 5 g

Fats 29 % 7 g

Carbohydrates 50 % 12 g

131 kcal

GI: 15 / 85 / 0

Cooking method

Step 1:

Large or jumbo shrimp are best for this dish, though regular medium ones work fine too. Thaw the shrimp.
Step 2:

Rinse the shrimp shells and heads well — we'll make a wonderfully fragrant broth for the risotto from them.
Step 3:

Rinse the shrimp meat as well.
Step 4:

Add 1 tablespoon of softened butter to a heavy-bottomed pot. Add 2 cloves of garlic (you can quarter them) and half the shallot. For aroma, toss in a couple of parsley sprigs and a sprig of fresh rosemary. Lay the shrimp shells and heads on top.
Step 5:

Set it all over high heat. Stir and fry until the shells turn red.
Step 6:

Fill the pot with water. Once it boils, lower the heat and simmer the broth over medium heat for about 15 minutes.
Step 7:

Strain the broth and return it to the stove over low heat. Discard the shrimp scraps — we won't need them anymore.
Step 8:

Melt 1 tablespoon of butter in a skillet and add 2 tablespoons of olive oil. Finely chop the remaining half of the shallot and mince two cloves of garlic. Add the onion and garlic to the oil and butter and cook, stirring constantly over low heat, until the onion turns translucent. Then add the rice, rinsed in cold water, to the pan.
Step 9:

Raise the heat and toast the rice, stirring constantly, until it turns slightly translucent. Then pour in the wine and cook, stirring all the while, until the wine has completely evaporated.
Step 10:

Once the wine has cooked off, lower the heat. Add the hot shrimp broth to the rice one ladle at a time, stirring now and then; as soon as each ladleful is absorbed, add another. The broth should reduce neither too fast nor too slowly. When almost all of it is gone, taste the rice — it should have a slight bite, that is, be al dente. Take it off the heat, season with salt and pepper, cover, and let it rest a few minutes.
Step 11:

While the rice rests, cook the shrimp. In the remaining olive oil and butter, fry the chopped garlic, a sprig of rosemary, and the shrimp on both sides.
Step 12:

Fry until the shrimp turn pink. Pour the oil the shrimp were cooked in into the risotto and stir well.
Step 13:

Spoon the rice into shallow bowls and arrange the shrimp on top. Season with pepper and sprinkle with parsley. Serve with a glass of off-dry white wine.