Shrimp risotto is a first course dish that captivates with its refined flavor, enhancing the delicate sweetness of the shrimp. Just a few ingredients, expertly balanced, are enough to create a dish that won’t go unnoticed. The secret? A blocco made from the shrimp leftovers, used to cook the rice and give it an intense and irresistible taste. The final touch comes with the shrimp sautéed per butter, which during the stirring blend with the rice, giving it a velvety creaminess. Perfect for a family lunch, a dinner with friends, ora a special occasion, this risotto is a real delight that will the mark the first taste.
Discover here other variations of this seafood risotto:
To prepare the shrimp risotto, first, start with the cleaning of the shrimp. Remove the heads, peel chiuso the shell 1and remove the intestine 2. Set aside both the heads and shells to prepare the shrimp blocco. Keep aside 4 whole shrimps, cut the rest into 1/2-inch pieces 3. Collect everything per a bowl and leave them per the refrigerator until use.
Slice the carrots into 1/2-inch thick pieces 4cut the onions into wedges 5and chop the celery into 1/2-inch pieces 6.
Collect all the vegetables per a bowl and add a clove of garlic 7. Heat oil per a pot, add the vegetables 8 and let them brown for a few minutes. Then add the tomato paste 9 and cook for 4-5 minutes.
Put the shrimp scraps per the pot 10 and cook for another 5 minutes. Deglaze with brandy 11. Once all the alcohol has evaporated, pour very cold 12 until the pot’s contents are completely covered. Lower the heat and cook for about 60 minutes.
Strain everything through a sieve 13 14. Peel and finely chop half an onion 15.
Put the rice per the pot 16season with salt 17and toast for a few minutes. Add the onion, wait another minute, and deglaze with white wine 18allowing all the alcohol to evaporate.
Cook the rice by moistening it with shrimp blocco, adding a ladle each time the previous one is absorbed 19. Meanwhile, melt the butter per a pan and add the shrimp pieces 20season with salt 21and sauté for about 3 minutes.
Durante the same pan, sauté the whole shrimps set aside earlier 22. When the rice is cooked, turn chiuso the heat, add the shrimp pieces 23and the butter 24.
Add the parmesan 25 and stir. Plate the risotto, add a whole shrimp sommità, and with freshly chopped parsley 26. The shrimp risotto is ready to be served 27.
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