Approximate values estimated by AI
Classic Shrimp Risotto
Traditional dish · Italian
A creamy and comforting Italian rice dish, slowly cooked with Arborio rice, white wine, broth, and succulent shrimp, finished with Parmesan cheese and butter.
Ingredients
- Arborio rice300g
- Shrimp300g
- Vegetable broth1.2 liters
- Dry white wine150ml
- Shallots2
- Garlic2 cloves
- Parmesan cheese80g
- Butter50g
- Olive oil2 tbsp
- Lemon zest1 tsp
- Fresh parsley2 tbsp, chopped
- Saltto taste
- Black pepperto taste
Steps
- 1
Warm the vegetable broth in a saucepan and keep it simmering.
- 2
Peel and devein the shrimp. Season with salt and pepper.
- 3
Finely chop the shallots and mince the garlic.
- 4
In a large, heavy-bottomed pan, heat olive oil over medium heat. Sauté shallots until softened, about 3-4 minutes. Add garlic and cook for another minute until fragrant.
- 5
Add the Arborio rice to the pan and toast for 1-2 minutes, stirring constantly, until the edges of the grains look translucent.
- 6
Pour in the white wine and stir until it's completely absorbed.
- 7
Begin adding the warm broth, one ladleful at a time, stirring continuously until each addition is absorbed before adding the next. Continue this process for about 15-18 minutes.
- 8
Add the shrimp to the risotto and continue cooking and stirring until the shrimp are pink and cooked through, and the rice is al dente, about 5-7 more minutes.
- 9
Remove the pan from the heat. Stir in the grated Parmesan cheese, butter, lemon zest, and chopped parsley. Season with salt and pepper to taste.
- 10
Let the risotto rest for a minute before serving. Serve immediately.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
