Risotto is an Italian dish made from a special kind of rice.
The cereal is first fried in olive oil or butter, then boiled in broth.
Risotto with shrimps - the basic principles of cooking
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 compiled for you the best recipes of risotto with shrimps.
As already stated above, for preparing 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.
The croup is washed, constantly changing the water, until it becomes transparent.
Carrots and onions are peeled and finely chopped. Then the vegetables are pasted in melted butter, adding crushed garlic, to a light ruddy.
Rice is added to the vegetable sautéer and cooked together, until the cereal is thoroughly saturated with butter.
After a couple of minutes, the contents of the pan are poured with vegetable broth and stewed over low heat. At this stage, the dish is salted and flavored with spices.
Shrimps are added when the cereal is almost ready. Pour in the cream and continue to simmer until cooked shrimp.
At the end, sprinkle with grated parmesan and mix.
Other seafood, peas, corn, mushrooms, etc. can be added to the shrimp risotto.
Recipe 1. Risotto with shrimps in cream sauce
Ingredients
white round rice - 200 g;
200 g shrimp;
half a liter of filtered water;
120 g Parmesan;
110 ml of cream;
a bunch of basil;
90 g olive oil;
sea salt;
bow - two heads.
Method of preparation
1. Pour olive oil into a saucepan and heat it well. Onions clean, finely crumble and fry until full transparency. Wash rice and add to onions. Fry the cereal, stirring for about five minutes. Pour in some boiled water and mix. Tomim on low heat until the croup absorbs the liquid. 2. When all the moisture is gone, pour in some more water. So pour the liquid until the rice is completely ready. Add peeled shrimp. Shake cream and pour into a saucepan. Stir.
3. Stew risotto for about seven minutes. Sprinkle with cheese, knead well, pour all the chopped greens and remove from the stove.
Recipe 2. Risotto with shrimps and mussels
Ingredients
200 g boiled shrimp;
mussels - 200 g;
olive oil;
hard cheese - 50 g;
stack cream;
one and a half stack white rice;
0.5 liters of vegetable broth;
1 PC. sweet red pepper;
freshly ground pepper;
1 PC. fennel;
three cloves of garlic;
salt;
100 g butter;
5 g dried herbs;
fresh ginger root - 2 cm.
Method of preparation
1. Cut a stalk of seeds from a pod of sweet pepper, cut the vegetable into small pieces.
2. Grind the fennel in quarters, grease with vegetable oil, breaded in dry herbs, salt, pepper and bake until cooked in an oven or microwave.
3. Dissolve the butter. Pass in it finely chopped garlic and grated peeled ginger root. Add pepper, fry for a few seconds. Now add white rice, sorting and washing it.
4. We wait until the grains are saturated with oil, then pour the cereal with vegetable broth. Tom until half-ready, without covering with a lid, until all the moisture has evaporated. Then add mussels and shrimps, without defrosting them. Fill with cream.
5. As soon as the seafood is ready, add to the risotto sliced baked fennel and cheese chips. Mix and remove from heat.
Recipe 3. Risotto with shrimp and white wine
Ingredients
bulb;
200 grams of round rice;
500 ml of fish broth;
150 g shrimp;
180 grams of cheese;
140 g mussels;
90 ml of vegetable oil;
50 ml of white wine;
sea salt.
Method of preparation
1. Fish broth, strain and set aside. Shred peeled onions. Heat the olive oil in a skillet and pass the onion in it to a transparent state. 2. Rice the grain, sort and wash. Sprinkle rice and lightly fry, stirring constantly.
3. Gradually pour in the fish broth so that it completely covers the cereal. Stew until rice absorbs all the liquid. So, gradually pour in all the broth. At the end pour all the wine.
4. Peel the shrimps and mussels, rinse and add to the almost cooked dish. Stir and pour plenty of all cheese and herbs. Turn off the heat and leave the dish covered for three minutes.
Recipe 4. Risotto with shrimps and fragrant herbs
Ingredients
white pepper;
600 g shrimp;
black pepper;
bulb;
sea salt;
two cloves of garlic;
olive oil;
250 grams of rice arborio;
50 ml of white wine;
a handful of fresh green basil;
50 g Parmesan;
on a handful of dill and parsley.
Method of preparation
1. Peel the shrimp, fold the heads and shells into a saucepan with a thick bottom. Fry them until red. Pour in half a liter of boiled water, salt and boil 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 spoons of olive oil. Stir and leave to marinate for 20 minutes.
3. Peeled onion finely crumble and fry for about five minutes in olive oil.
4. Sprinkle over and washed rice, fry, stirring, for several minutes. Pour in the wine and evaporate it. As soon as it is absorbed, start gradually pouring fish broth. So cook risotto for 20 minutes.
5. Rinse the greens, shake and finely chop. Add it and shrimp in risotto. Pepper, salt and cook for another five minutes. Liberally sprinkle with grated cheese, mix. Remove from heat and let the risotto stand for a couple of minutes. Serve with basil.
Recipe 5. Risotto with shrimps, peas and corn
Ingredients
fresh greens;
300 g boiled shrimp;
large shrimp in the 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;
1/2 liter of drinking water;
100 g plums oils;
fresh green peas - 100 g;
200 ml of cream;
100 grams of sweet corn;
black pepper;
chili peppers;
sea salt;
dried herbs;
olive oil - 30 ml;
spices for seafood.
Method of preparation
1. Wash the shrimp in its shell and dry it with a napkin. Rub each with a mixture of honey and olive oil, salt, season with dried herbs, chili and pepper. We spread on the buttered deco and bake in the oven for a quarter of an hour until cooked.
2. Dissolve the butter and pass in it the chopped onion and the chives passed through the garlic press.
3. Slightly fry the shrimp in an aromatic oil, seasoning everything with spices and dried herbs. Now add the corn and fresh peas.
4. Pour in white wine to seafood and evaporate it over low heat. Make sure that the content does not burn.
5. Spread rice, sorting and washing it. Mix well. Fill with drinking water and simmer until tender.
6. As soon as the croup absorbs all the liquid, pour in rich cream and sprinkle it with fine chips of hard cheese. Beat risotto with a wooden spatula.
7. Arrange on plates and decorate with fresh greens, fried large shrimps and lemon chertinki.
Recipe 6. Risotto with shrimp and asparagus
Ingredients
round rice - 200 g;
Saffron - a few 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.
Method of preparation
1. Take onion, peel and chop it. Fry in olive oil. Wash the rice and add to the pan with onions. Continue frying, stirring constantly, for several minutes.
2. Then pour the wine into the skillet and after it has evaporated, slowly pour in the broth, in which you add the saffron in advance. The broth should be hot, but not boiled, and the fire under the frying pan is minimal. When pouring broth, you must constantly mix the risotto with a spatula. 3. Peel the asparagus with a peeler, cut off hard tips and cut into two centimeters. Tops of asparagus while set aside. Ten minutes after starting the preparation, add the lower parts of the asparagus shoots to the risotto and continue to pour in the broth. Cook no more than seven minutes.
4. Shrimp peel off the shell. Cut them back along the back, then add to the risotto along with the asparagus tops. Tomite another seven minutes.
5. Turn off the heat, cover the pan with a lid and allow the dish to brew for five minutes, after which you can serve the risotto.
Shrimp Risotto - Tips and Tricks
- For cooking risotto, use only special varieties of rice to make the dish creamy.
- Risotto broth should be fresh and hot, but not boiled.
- Fry rice in olive or butter until grains are clear.
- Pour in the broth gradually, so that the risotto is not boiled, but stewed.
- The shrimp risotto tastes better if you add sea fish to it.
