Risotto with shrimps

• 15 minutes to prepare • 25 minutes to cook • Serves 4

 

 

Frutti di mare

What a delicious thing!

To my surprise I had not yet blogged this recipe for risotto with shrimps. That needed to be rectified as soon as possible, and it is certainly no punishment to have to eat this.

If you love seafood, this dish will send you up to the moon.

There are two important factors for making a great seafood risotto:
- Make sure to mix the juices and drippings released from cooking the seafood with the broth used for cooking the risotto, as there is heaps of flavor in there

- Be sure you use a good quality extra virgin olive oil.

Enjoy!


Here's what you will need for the 4-serving recipe:

 

320 g Carnaroli rice 
25 shrimps
1 shallot
1 sprig parsley

200 ml dry white wine
1 l fish broth
300 g tomatoes
EVO oil
salt and pepper

1. Prepare the seafood. If shrimps are fresh, clean them by removing shell and legs
2. Boil and peel tomatoes. Then, cut them into cubes and remove the seeds. Keep aside
3. Pour 2 tablespoons of EVO oil in a pan, then add the chopped shallot. When it is golden, add the rice
4. Let the rice toast for 1 minute. Simmer it with the wine until it evaporates 
5. Cook the rice, adding a spoonful of boiling broth at a time, as for a normal risotto, (please refer to the cooking time indicated on the rice package) 
6. When the rice is 5 minutes to be done, add tomatoes, shrimps and stir. Serve hot with a pinch of parsley and freshly ground pepper on top

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.