Adriatic Rižoto s Kozicama (Regional Twist)
85% autentično · Croatian
A flavorful variation of shrimp risotto inspired by the Adriatic coast, incorporating sun-dried tomatoes for a sweet and tangy depth, and a hint of fennel for aromatic complexity.
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Sastojci
- Arborio rice300g
- Shrimp400g
- Onion1 medium
- Garlic2 cloves
- Sun-dried tomatoes in oil50g, chopped
- Fennel bulb1/4, finely chopped
- Dry white wine100ml
- Fish or vegetable broth1 liter
- Butter40g
- Parmesan cheese40g
- Fresh parsley2 tbsp, chopped
- Fennel frondsfor garnish
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
Koraci
- 1
Peel and devein shrimp. Mince onion, garlic, and finely chop fennel bulb. Chop sun-dried tomatoes.
- 2
Heat olive oil and 1 tbsp butter in a large pan over medium heat. Sauté onion and fennel until softened, about 6 minutes.
- 3
Add garlic and cook for 1 minute.
- 4
Add Arborio rice and toast for 2 minutes, stirring.
- 5
Add chopped sun-dried tomatoes and stir for 1 minute.
- 6
Pour in white wine and stir until absorbed.
- 7
Begin adding warm broth, one ladleful at a time, stirring frequently and waiting until each addition is almost fully absorbed. Continue for about 15 minutes.
- 8
Add shrimp and continue cooking and adding broth until rice is al dente and shrimp are cooked, about 5-7 more minutes.
- 9
Remove from heat. Stir in remaining butter, Parmesan cheese, and chopped parsley. Season with salt and pepper.
- 10
Let rest for 2 minutes. Garnish with fennel fronds and serve.
