Shrimp and shallots risotto is a typical Venetian dish. The rich creamy soft taste of one of the most famous Italian dishes goes well with many favorite seafood.
It is necessary
-
- 450 g raw king prawns
- 1 clove of garlic, peeled
- 1 fresh bay leaf
- 3 tablespoons olive oil
- 85 g unsalted butter
- 2 shallots
- 350 g vialone nano or arborio rice
- 125 ml dry white wine
- 1 teaspoon tomato puree
- 1 tablespoon fresh parsley, chopped
- salt
- white pepper
Instructions
Step 1
In a large saucepan, bring 1 quart of water to a boil, add 1 tablespoon salt, garlic, and chopped bay leaf. Add the shrimp and, after waiting for the second boil, simmer for 3-5 minutes until the seafood is cooked, depending on their size. Finished shrimps are opaque, pinkish. Use a slotted spoon to remove the shrimp. Refrigerate and clean them. Return the heads and shells to the saucepan, add about 1 liter of hot boiled water and cook the broth for about 20 minutes.
Step 2
Remove a medium heavy-bottomed saucepan with a tight-fitting lid and heat it over low heat. Peel the shallots and cut into small cubes. Heat the olive oil in a saucepan and fry the onions in it until translucent; this will take about 5 minutes. If the onions begin to darken quickly, add a spoonful of shrimp stock to the pot to stop the process. Pour the rice into a saucepan, stir and smooth it thoroughly so that it absorbs all the oil. As soon as the rice becomes opaque and begins to crackle quietly, pour in the wine. Do not brown the rice.
Step 3
Strain the shrimp stock and return to the pot. Set the heat so that the liquid boils, but does not boil violently. In a saucepan with rice, increase the heat to medium and pour in 1 ladle of hot shrimp broth. Stir, carefully picking up the rice from the edges of the pot, adding broth as needed so that the liquid level is always above the cereal. Cook for 10 minutes.
Add the peeled shrimp and tomato puree. Stir, add a little broth. Cook, adding liquid a little at a time so that the rice does not "float" in the shrimp broth. The dish is almost done when the rice is soft on the outside but a little tough on the inside - al dente.
Step 4
Season the risotto with salt and white pepper. Remove the pan from the heat, add butter and some shrimp broth, so that it is 1, 5-2 centimeters higher than the cereal. Stir well, cover and let the risotto rest for 10 minutes. Divide into portions, sprinkle with chopped parsley and serve.
