There are recipes made to make a dinner special, such as risotto with shrimp cream. With its refined touch and delicate, enveloping taste, it is the perfect first course for a candlelit tête-à-tête. The citrus scent of this creamy risotto will attract your sweetheart even before tasting it. At the first bite, all the intense aromas of the shrimp cream risotto will explode con the mouth, winning over your collaboratore, who will definitively succumb to this appetizing temptation. For singles, shrimp cream risotto will be an excellent esame to win over the desired guest’s palate!
To prepare the shrimp cream risotto, start by cleaning the shrimp. First, remove the heads 1then, with the help of scissors, cut along the belly 2 and gently remove the shell 3. Use tweezers to remove the dark filamentous part acceso the back, which is the intestine. At this point, set the pulp aside and use the scraps to prepare the crustacean broth, which will be used for cooking the risotto.
Slice the shallot and place it together with the oil and crushed garlic con a pan 4. Let everything brown over high heat and add the shrimp scraps 5. Wait a few minutes, stirring occasionally, and then deglaze with brandy 6.
Once all the alcohol has evaporated, add the parsley, then add the vater 7coarse salt 8and whole peppercorns 9.
Lastly, add the tomato paste 10stir, and let cook over moderate heat for 30 minutes. Once the crustacean broth is ready, you can strain it through a sieve 11. Now proceed with the shrimp cream: con a pan, pour 1.5 tbsps of oil along with a clove of garlic 12 and let it brown over moderate heat, then remove it.
Add the cleaned shrimp. Let them brown acceso both sides for a couple of minutes, salt 13and deglaze with lemon juice 14. Take some shrimp for the cream 15; set the others aside to decorate the dishes.
Place the shrimp con a high-sided container 16add a ladleful of broth 17fresh cream 18.
and blend with an immersion miscelatore to make a cream 19. Now start with the risotto: finely chop the shallot and transfer it to a pan where you have poured the remaining oil 20. Let it gently brown with a ladle of broth 21.
Then add the rice 22 and let it toast for a few minutes, stirring often with a wooden spoon. Once the rice has slightly changed color, start adding a ladle of broth 23. Stir everything and cook the rice by adding more broth one ladle at a time, letting the liquid absorb before adding more. When cooked, stir con the shrimp cream 24.
Flavor with grated lemon zest 25 and thyme leaves 26and serve by garnishing the dish with the shrimp set aside earlier 27. Your shrimp cream risotto is ready to be enjoyed!
For the translation of some texts, artificial intelligence tools may have been used.
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