Risotto is an Italian dish made from a special kind of rice.
The cereals are first fried in olive or butter, after which they are simmered in the broth.
Shrimp risotto - basic cooking principles
Italians love this dish for its versatility. Rice is so versatile that it goes well with meat, seafood, poultry, mushrooms or vegetables. There are many recipes for this dish, but today we have collected for you the best shrimp risotto recipes.
As mentioned above, to make risotto you need a special variety of round rice, but if you do not have the opportunity to purchase it, you can use any round rice of good quality.
Croup is washed, constantly changing water, until it becomes transparent.
Peel and finely chop the carrots and onions. Then the vegetables are sautéed in melted butter, adding crushed garlic, until light brown.
Rice is added to the vegetable sauce and cooked all together until the cereal is thoroughly soaked in oil.
After a couple of minutes, the contents of the pan are poured with vegetable broth and simmer over low heat. At this stage, the dish is salted and seasoned with spices.
Shrimp is added when the cereal is almost ready. Pour the cream and continue to simmer until the shrimp is ready.
At the end, sprinkle everything with grated Parmesan and mix.
You can add other seafood, peas, corn, mushrooms, etc. to the shrimp risotto.
Recipe 1. Shrimp risotto in a creamy sauce
Ingredients
white round rice - 200 g;
200 g of shrimp;
half a liter of filtered water;
120 g of parmesan;
110 ml cream;
a bunch of basil;
90 g olive oil;
sea salt;
onion - two heads.
Cooking method
1. Pour olive oil into a stewpan and heat it well. We clean the onion, finely chop and fry until completely transparent. We wash the rice and add to the onion. Fry the cereal, stirring, for about five minutes. Pour a little boiled water and mix. Stir on low heat until the cereal absorbs liquid.
2. When all the moisture has gone, pour some more water. So add the liquid until the rice is completely ready. Add peeled shrimp. Shake the cream and pour into the saucepan. Mix.
3. Stew the risotto for about seven minutes. Sprinkle with cheese, knead thoroughly, cover with chopped herbs and remove from the stove.
Recipe 2. Shrimp and Mussel Risotto
Ingredients
200 g frozen boiled shrimp;
mussels - 200 g;
olive oil;
hard cheese - 50 g;
stack cream;
one and a half stack. white rice;
0.5 l of vegetable broth;
1 PC. sweet red pepper;
freshly ground pepper;
1 PC. fennel;
three cloves of garlic;
salt;
100 g butter;
5 g of dried herbs;
fresh ginger root - 2 cm.
Cooking method
1. Cut the stem with seeds from the sweet pepper pod, cut the vegetable into small pieces.
2. Grind fennel with quarters, grease with vegetable oil, bread in dry herbs, salt, pepper and bake until cooked in the oven or microwave.
3. Dissolve the butter. We pass in it finely chopped garlic and grated peeled ginger root. Add pepper, fry for a few seconds. Now add white rice, sorting and rinsing it.
4. We wait until the grains are saturated with oil, then pour the cereal with vegetable broth. We simmer until half ready, without covering, until all the moisture has evaporated. Then add mussels and shrimp without defrosting them. Fill with cream.
5. Once the seafood is ready, add the baked fennel and cheese chips to the risotto, cut into small pieces. Mix and remove from the stove.
Recipe 3. Shrimp Risotto with White Wine
Ingredients
bulb;
200 g round rice;
500 ml of fish broth;
150 g of shrimp;
180 g of cheese;
140 g mussels;
90 ml of vegetable oil;
50 ml of white wine;
sea salt.
Cooking method
1. Fish stock, strain and set aside. Chop the peeled onions finely. Heat the olive oil in a skillet and fry the onion in it until transparent.
2. Rice groats sort and wash. Pour rice and lightly fry, stirring constantly.
3. Pour in the fish stock gradually so that it completely covers the cereal. Stew until rice has absorbed all the liquid. So, gradually pour the entire broth. At the end, fill everything with wine.
4. Peel and shrimp mussels, rinse and add to a practically prepared dish. Stir and sprinkle all over with cheese and herbs. Turn off the heat and leave the dish under the lid for three minutes.
Recipe 4. Risotto with Shrimp and Aromatic Herbs
Ingredients
white pepper;
600 g of shrimp;
black pepper;
bulb;
sea salt;
two cloves of garlic;
olive oil;
250 g of Arborio rice;
50 ml of white wine;
a handful of fresh green basil;
50 g of parmesan;
on a handful of dill and parsley.
Cooking method
1. Peel the shrimp, put the heads and shells in a saucepan with a thick bottom. Fry them until red. Pour in one and a half liters of boiled water, salt and cook for 20 minutes. Strain the broth and keep it hot.
2. Peel the garlic and chop finely. Add the garlic to the shrimp with two tablespoons of olive oil. Stir and let marinate for 20 minutes.
3. Finely chop the peeled onion and fry it for about five minutes in olive oil.
4. Pour the washed and washed rice, fry, stirring, for several minutes. Pour in the wine and evaporate it. As soon as it is absorbed, begin to pour in a little fish stock. So cook the risotto for 20 minutes.
5. Rinse the greens, shake and chop finely. Add it and shrimp to the risotto. Pepper, salt and cook for another five minutes. Sprinkle liberally with grated cheese, mix well. Remove from heat and let the risotto stand for a couple of minutes. Serve garnished with basil.
Recipe 5. Risotto with Shrimp, Peas and Corn
Ingredients
fresh greens;
300 g boiled shrimp ice cream;
large shrimps in shell - five pcs .;
lemon - half;
one and a half stack. white rice;
20 g of honey;
stack white wine;
three cloves of garlic;
hard cheese - 50 g;
½ liter of drinking water;
100 g plums. oils;
fresh green peas - 100 g;
200 ml cream;
100 g of sweetcorn
black pepper;
chili pepper pod;
sea salt;
dried herbs;
olive oil - 30 ml;
spices for seafood.
Cooking method
1. Wash the shrimps in shell and dry them with a napkin. Each rubbed with a mixture of honey and olive oil, salt, season with dried herbs, chili pod rings and pepper. Spread on a greased deco and bake in the oven for a quarter of an hour until cooked.
2. Dissolve the butter and pass in it chopped onions and garlic cloves passed through the garlic press.
3. Lightly fry the shrimp in aromatic oil, seasoning everything with spices and dried herbs. Now add the corn and fresh peas.
4. Pour white wine to the seafood and evaporate it over low heat. Make sure that the contents do not burn.
5. We spread the rice, sorting and washing it. Mix well. Pour with drinking water and simmer until tender.
6. As soon as the cereal has absorbed all the liquid, pour in the fat cream and sprinkle abundantly with fine chips of hard cheese. Beat the risotto with a wooden spatula.
7. Arrange on plates and decorate with fresh herbs, fried large shrimps and lemon worms.
Recipe 6. Shrimp and Asparagus Risotto
Ingredients
round rice - 200 g;
saffron - several petals;
bulb;
60 ml of olive oil;
dry white wine - 100 ml;
fish or vegetable broth - 300 ml;
king prawns - 12 pcs.;
Asparagus - 5 shoots.
Cooking method
1. Take onion, peel and chop it. Sauté in olive oil. Rinse and add to the onion pan. Continue frying, stirring constantly, for several minutes.
2. Then pour the wine into the pan and, after it has evaporated, slowly pour the broth into which saffron is added in advance. The broth should be hot, but not boiled, and the fire under the pan should be minimal. Pouring the broth, it is necessary to constantly stir the risotto with a spatula.
3. With a peeler, peel the asparagus, cut off the hard ends and cut into slices two centimeters. Put the asparagus tops aside. Ten minutes after starting cooking, add the bottom of the asparagus shoots to the risotto and continue pouring the broth further. Cook no more than seven minutes.
4. Shrimp clear of shell. Cut them along the back along, and then add them to the risotto together with the tops of the asparagus. Tomite another seven minutes.
5. Turn off the heat, cover the pan and let it brew for five minutes, after which you can serve the risotto.
Shrimp risotto - tips and tricks
- For the preparation of risotto, use only special varieties of rice to make the dish creamy.
- The risotto broth should be fresh and hot, but not boiled.
- Fry rice in olive or butter until the grains are clear.
- Pour the broth gradually so that the risotto does not cook, but is stewed.
- Shrimp risotto tastes better if you add saltwater fish to it.
