Rižoto s rajčicama i kozicama (Tomato and Shrimp Risotto)
80% autentično · Croatian
A delightful variation of tomato risotto, enhanced with succulent shrimp and a hint of lemon zest. This version adds a touch of seafood elegance to the classic tomato base, making it a more complex and flavorful dish.
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Sastojci
- Arborio rice300g
- Ripe tomatoes400g
- Shrimp250g
- Vegetable broth1 liter
- Onion1 medium
- Garlic2 cloves
- White wine100ml
- Parmesan cheese50g
- Butter20g
- Olive oil2 tbsp
- Lemon zest1 tsp
- Fresh parsleya little
- Saltto taste
- Black pepperto taste
Koraci
- 1
Peel and finely chop the tomatoes. Peel and devein the shrimp.
- 2
Finely chop the onion and mince the garlic.
- 3
Heat olive oil and butter in a wide pan over medium heat. Sauté the onion until softened, about 5 minutes.
- 4
Add the minced garlic and cook for 1 minute.
- 5
Add the Arborio rice and toast for 1-2 minutes, stirring.
- 6
Pour in the white wine and stir until absorbed.
- 7
Add the chopped tomatoes. Cook for 2-3 minutes.
- 8
Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly until absorbed. Continue for about 15 minutes.
- 9
Add the shrimp to the risotto and continue cooking, adding broth as needed, for another 5-7 minutes, or until the rice is al dente and the shrimp are cooked through.
- 10
Remove from heat. Stir in the grated Parmesan cheese, lemon zest, and a knob of butter. Season with salt and pepper.
- 11
Serve immediately, garnished with fresh parsley.
