Refined and tasty, here is the shrimp risotto

Shrimp risotto is the right recipe for special occasions. Preparing it requires some attention but the result is nothing short of extraordinary.

Among the fish first courses, risottos are undoubtedly the most refined and elegant , perfect even for the most formal occasions. Take for example the shrimp risotto: with just a few ingredients you will have an amazing recipe but be careful: preparing a risotto already requires some attention, for a fish risotto it also takes a few more.

In fact, shrimp should not be cooked together with rice so they will not be able to give it that much flavor. Here then comes the fish broth, prepared with vegetables and shells. Do not skip this step for any reason or you will lose much of the flavor of the shrimp risotto.

How to prepare the shrimp risotto recipe

1. First clean the shrimp by removing the legs (which you will throw away), the carapace and the head. In a pan, heat a drizzle of oil and brown the “scraps” for 5 minutes. Turn off and set aside.
2. In a saucepan, heat the water, add celery, carrot and onion, cleaned and cut into chunks and cook for 20 minutes. Add the toasted shells and continue cooking for another 20 minutes. Then filter the broth through a colander, pressing well to extract all the flavor, and set aside.
3. While the broth is cooking, clean the shrimp by cutting the hump with a small knife and gently removing the intestines. We recommend that you help yourself with a toothpick. Then rinse them under running water and let them drain in a colander.
4. In a pan, heat a drizzle of oil with the garlic clove and cook the prawns for a minute. Turn off and transfer to a plate.
5. Now all that remains is to cook the rice . In a pan, heat a drizzle of oil and toast the rice for 2 minutes. Deglaze with the white wine and when you no longer smell the alcohol rising, start cooking by pouring the boiling broth as much as you need to cover the rice flush. The cooking time varies depending on the grain from 16 to 18 minutes.
6. About 2 minutes before the end of cooking, add the prawns and season with salt and pepper. Turn off and flavor everything with freshly chopped parsley .

Easy variations of the risotto recipe

Among the simpler and tastier variations of this dish is the lemon and shrimp risotto. In this case, at the end of cooking, add the grated zest of half an organic lemon together with the parsley. The risotto with shrimps and courgettes is excellent and more summery. In this case, cut two courgettes into cubes and add them immediately after browning the rice . Proceed with cooking as per recipe.

Last but not least, the shrimp and saffron risotto. Simply dissolve a sachet of saffron in a ladle of hot broth and add it to the risotto. You will smell that perfume, not to mention the beautiful color! Also, if you liked this recipe, we suggest you try the shrimp risotto .

storage

Risotto, especially fish, should be consumed at the moment . We advise you to keep it in the refrigerator for a maximum of one day and reheat it in a pan before consuming it.