Risotto with shrimp

Risotto with shrimp

In the Mediterranean cuisine you can find a huge number of dishes with shrimp. Italians, for example, often cook pasta and risotto with them. The combination of rice and shrimp cooked in a certain way is very successful, and it suits almost everyone to taste. Therefore, if you do not know what to make risotto with, if you are making it for the first time, make a risotto with shrimps - you probably will not regret it. An additional advantage of the dish is its benefit, besides the risotto with shrimps is obtained, though nourishing, but not too high in calories.

Cooking Features

Risotto is not just rice cooked with spices and other products. This is a completely unique dish, different special cooking technology. Therefore, before proceeding with the culinary process, it makes sense to figure out how to cook the risotto correctly.

  • First of all, you need to purchase suitable rice. In Italy, varieties such as vialone nano, carnarole or arborio are used for risotto. The last of them is quite possible to purchase in our country, as the arborio is imported into Russia. However, do not expect this rice to be cheap. If it turns out that you can’t afford it, or if you don’t find it in your store, you still don’t have to get upset: you can make risotto from other rice varieties as long as they contain a lot of starch. In particular, it is quite possible to use round grain rice grown in the Krasnodar Territory.
  • It is important to know that rice for risotto is not washed. If you have already filled it with water, then use it for something else. After all, the water is washed off the starch, located on the surface of the grains, and without it the risotto is not cooked.
  • In the first stage, rice must be fried. This stage can not be skipped, because without roasting the rice will lose its shape and turn into porridge in the process of further preparation. But in real risotto, it should remain even and even slightly undercooked inside.
  • At the second stage, Italians often add dry white wine to rice. It allows you to balance the starchy flavor of the dish, giving it an additional touch. So that wine is an optional, but desirable component. However, if it was not added during cooking, it can be served with the prepared dish.
  • After the wine from the pan, in which the risotto is prepared, evaporates, you can add the broth. According to the traditional technology, it is poured in small doses, introducing a new portion of the liquid only when its previous one is fully absorbed into fig. When cooking shrimp risotto, broth can be replaced with water.
  • For cooking shrimp risotto, cooked-frozen, peeled shrimps of the small size are most often used. If you have unpeeled shrimps, they should be dipped in boiling water for a few minutes, then removed from the pan, cooled and removed from the shell. If shrimps are large, they must also be cut into smaller pieces. Small shrimp do not need to chop.

Spices and sauce, as well as some other ingredients, play a significant role in the taste of the finished shrimp risotto. Cooking technology may also vary slightly depending on the selected recipe. However, the basic rules for making risotto remain unchanged.

Risotto with shrimps and white wine

Composition:

  • rice - 0, 3 kg;
  • shrimps cooked and frozen (peeled) - 0, 3 kg;
  • onions - 100 g;
  • garlic - 5 cloves;
  • dry white wine - 0, 2 l;
  • white baguette - 100 g;
  • cream - 100 ml;
  • butter - 100 g;
  • spicy herbs (dried) - 10 g;
  • curry seasoning - 5 g;
  • carrots - 100 g;
  • nutmeg - a pinch;
  • salt, pepper - to taste;
  • cheese - 100 g;
  • celery root - 100 g;
  • water - 1 l.

Method of preparation:

  • Peel celery and carrots, cut into several pieces, cover with water, add salt and pepper, boil broth. Throw out the vegetables and strain the broth.
  • Free the onions from the husk and cut them into smaller pieces.
  • Finely chop two garlic cloves with a knife.
  • Thaw the shrimp and rinse, pat dry with paper napkins.
  • In a deep frying pan with a thick bottom, place 60 g of butter. Put the pan on a slow fire.
  • When butter is melted, put onion with garlic in it and fry them for 5 minutes.
  • Put the shrimps in the pan to the vegetables and fry them for 5 minutes.
  • Pour in the wine and simmer the shrimp until the wine evaporates.
  • Sprinkle rice and fry it for 2-3 minutes.
  • Add spices and spices, pour in a glass of broth. While stirring, cook the rice and shrimps until it is completely absorbed in the whole broth. Drain another glass of broth and cook the dish again until the broth remains in the pan. Continue to soak up the broth in the rice until it comes to an end.
  • Grate the cheese finely and mix it with the cream. Pour this mixture of risotto, stir and remove from heat.
  • Cut the baguette into slices and fry them in a clean pan in the remaining oil.
  • Crush the remaining garlic and grease the croutons with it.

Serve the risotto made with this recipe with garlic croutons. This will emphasize the creamy flavor of the main course.

Risotto with shrimp in a slow cooker

Composition:

  • rice - 0, 2 kg;
  • dry white wine - 50 ml;
  • vegetable or fish broth (can be replaced with water) - 0.5 l;
  • boiled-frozen shrimps (peeled) - 0, 2 kg;
  • onions - 100 g;
  • lemon - 0, 25 pcs .;
  • hard cheese - 50 g;
  • butter - 40 g;
  • garlic - 1 clove;
  • salt, pepper - to taste.

Method of preparation:

  • Pour a multi-glass of water into the multicooker container, place a quarter of a lemon. Place the shrimp on the wire rack and run the steaming program for 5 minutes.
  • Remove the shrimp, pour liquid from the multicooker bowl, wash and dry the container.
  • Onion, peeled, chopped.
  • Rub the cheese using a fine-grained side of the grater.
  • Finely chop the garlic with a knife.
  • Put oil in the bowl of the multicooker and turn on the unit by selecting the “Frying” or “Baking” program.
  • When butter is melted, put onion with garlic in a slow cooker and fry them for 5 minutes.
  • Pour rice into the bowl of the multicooker and cook it on the same program for 5 minutes.
  • Add salt, spices, spices to taste. Pour a glass of broth or warm water. Change the program to “Pilaf” or “Rice”, “Porridge”.
  • After 10 minutes, add the shrimp and the remaining broth, mix. Leave to prepare in the same mode for another 10 minutes.
  • Pour in the cheese, mix. Leave for 15 minutes in preheat mode.

The cooking technology of risotto with shrimp in a slow cooker is somewhat different from the traditional one, but the taste of the dish is excellent - as it should be.

Risotto with shrimps in cream sauce

Composition:

  • rice - 0, 2 kg;
  • peeled boiled-frozen shrimps - 0, 2 kg;
  • water - 0, 5 l;
  • cream - 150 ml;
  • onions - 0, 2 kg;
  • fresh basil - 20 g;
  • Parmesan cheese - 100 g;
  • salt, pepper - to taste;
  • butter - 50 g.

Method of preparation:

  • The onions, freed from the husks, finely chopped.
  • Chop the greens.
  • Chop grated cheese.
  • Melt butter in a frying pan, fry onion in it on low heat so that it becomes soft and transparent.
  • Add rice, fry it with onions for 5 minutes.
  • In small portions, pour in water and stir the rice, bring it to the desired degree of readiness.
  • Pour in the cream, add the shrimp, mix. Cook the dish for 5-7 minutes.
  • Remove the risotto from the fire, add grated cheese to it, mix.

Before serving, sprinkle the risotto with shrimps in a creamy sauce with greens of basil.

Shrimp risotto is one of the recognized masterpieces of Italian cuisine. It makes sense to learn how to cook it at home. Then you can always feed your loved ones with a delicious dinner and you will know how to meet the guests.

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