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Shrimp risotto
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
2 servings
Paula Almeida
@chefpaulaalmeida- Ingredients
- Recipe
- Arborio Rice150 g
- Shrimp or vegetable broth1 l
- Onion1/2 unit(s)
- Olive oil1 tablespoon
- Butter2 tablespoon
- White wine1/4 cup
- Grated Parmesan Cheese3 tablespoon
- Cleaned and peeled medium shrimp250 g
- Salt to taste
- Black pepper to taste
- Parsley to taste
- Season the shrimp with salt and pepper. In a pan, put the oil. When the oil is heated, place the prawns in the pan and quickly brown both sides.
- Remove the shrimp from the pan and set aside.
- In the same pan, place half the butter and the onion. The onion cannot fry. When the onion starts to become transparent, put the rice in the pan and mix well. Let's fry the rice a little to get the flavor of the butter and heat it up.
- Add the white wine and stir until completely dry.
- With a ladle, add the broth little by little. Add one ladle at a time and stir until the liquid dries. When dry, add more broth. Repeat this process, stirring constantly, until the rice is al dente. This process takes approximately 20 minutes.
- Separate 2-3 prawns and place the rest of the prawns back in the risotto pan and mix well. Then turn off the heat and add the rest of the cold butter and Parmesan cheese. Mix well. Cover the pan and wait for about 3 minutes. Meanwhile, cut the parsley. Serve in a deep dish. Place the reserved shrimp in the center of the plate and decorate with a little parsley on top. Serve immediately.
- If you want to pair risotto with wine, here's a tip! White Wine: Chardonnay or Sauvignon Blanc Red Wine: Pinot Noir
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