Shrimp risotto is an exquisite dish. Its unique taste and aroma are achieved through an excellent combination of creamy rice, shrimp, dry white wine and fresh herbs.
Risotto is a traditional Italian dish prepared mainly in the northern part of Italy. The first mention of it occurs only in the 19th century. Risotto is famous for its delicate creamy taste, as well as a wide variety of variations, which is achieved due to various fillings in this dish. Meat, poultry, vegetables, mushrooms and seafood are often used as fillers. Shrimp risotto is very popular.
Italy is also famous for such dishes as pasta, lasagna, gnocchi, carpaccio, ravioli, pizza. Italian ice cream is no less famous.
To make shrimp risotto, you will need: 5 glasses of chicken broth, 1 glass of dry white wine, 6 tbsp. l. butter, 4 cloves of garlic, 1/4 tsp. red pepper flakes, 1 onion, 230 g shrimp, 1, 5 cups of Arborio rice, 2, 5 tbsp. l. chopped parsley.
An important step in preparing risotto is the choice of rice. Rice should be round and high in starch. Suitable varieties of rice for making risotto - Arborio, Baldo, Padano, Carnaroli, Maratelli, Vialone Nano.
To make shrimp risotto, take a small saucepan and pour the required amount of chicken broth into it, as well as 1/4 cup of dry white wine. Stir the ingredients, place over medium heat and bring to a boil. Maintain a light simmer for a few minutes.
Melt 2 tablespoons of butter in a skillet over low heat, squeeze 2 cloves of garlic to the butter through a press, add red pepper flakes, mix all the ingredients, then put the washed and peeled shrimp into the pan. Cook the ingredients for 2 minutes, until the shrimp begins to change color. Next, pour the remaining wine over the shrimp and simmer for another 2 minutes. Drain the liquid from the pan into a separate container.
Melt the remaining butter in a deep skillet over medium heat. Peel and finely chop the onions and remaining garlic, then place them in the pan. Saute the vegetables for about 4 minutes, the onions should take on a golden hue. Place the rice in a skillet, toss it with the onions and garlic, and then pour 2 cups of the broth and white wine liquid over it. Cook the rice until all the liquid has evaporated, stirring constantly. Then add 1 more glass of liquid. Cook the rice for 20 minutes, continually adding the broth and white wine. When the rice is tender, add the leftover shrimp juice to it, cook for another 5 minutes, and then remove from heat.
To add more tenderness and a characteristic creamy taste to the dish, whipped butter with grated Parmesan is added to the almost finished dish.
Place the cooked shrimp and chopped parsley in the rice. Salt, add black pepper or other spices if desired.
Transfer the finished shrimp risotto to portioned plates and serve! Serve with the risotto fresh aromatic bread and white wine.
