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Shrimp risotto with Sicilian lemon scent
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Tatah Cardoso
@tatahcardoso- Ingredients
- Recipe
- Chilled unsalted butter120 g
- Diced onion15 g
- Arborio rice350 g
- Dry white wine100 ml
- Light vegetable background1.1/2 l
- Clean seven-bearded shrimp200 g
- Sicilian lemon (juice)1 unit(s)
- Crushed or grated garlic clove2 unit(s)
- Chopped green onions50 g
- Olive oil30 ml
- Sicilian lemon zest2 tablespoon
- I want freshly grated parmesan50 g
- I want mine half cure50 g
- Salt and Black Pepper0 to taste
- Rosemary sprig to finish1 unit(s)
- In a wide-bottomed pan, melt 20 g of butter and sweat the onion.
- Add the rice and toast until the beans are well coated in butter and hot. Add the white wine and let it dry completely.
- Add a ladle with a light background, stirring constantly, when dry, add another ladle, and so on, stirring constantly, until the rice is all dente.
- Season the prawns with lemon juice, garlic, salt and pepper. In a medium skillet. Add 30 ml of oil and add the seasoned prawns, sautéing them until the meat is sealed (about 3 minutes). Add the pan, adjust salt and pepper. Add the green onion
- Remove the pan from the heat and add the remaining butter and Parmesan cheese, stirring until incorporated, serve immediately.
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