Risotto with shrimps
A great recipe for those whose love Italian food. The recipe requires your constant attention, however the results is so tasty that it deserves it!
- 400-500gr/14-17oz shrimps, shelled
- 250gr/9oz Arborio or Carnaroli rice
- 2 stock cubes, chicken flavor (also fresh is available on the fridge in the super markets)
- 1,1 (4 1/2 cups) lt of water
- 1 medium sized onion (80-100gr/3-3.5oz, preferably white), finely chopped
- 60 ml (1/4 cup) olive oil
- 125ml (1/2 cup) white wine
- 300gr/10.5oz (1-2 pieces) fresh tomatoes, chopped in cubes
- 3 tablespoons of butter or margerine
- 5-6 tablespoons of finely grated parmesan cheese (around 50-60gr/1.7-2oz)
- salt, pepper
Preparation:Put the water and the chicken stock in a pot on medium to high heat. Once it boils, add the shrimps, reduce the heat to medium and let them cook for 10-12 minutes. Remove any froth from the surface every now and then. When ready remove them and keep them aside. Don't discard the water.
Put the olive oil in a pot on medium to high heat. When hot, add the onion. Once it starts to become translucent (in about a minute) add the rice and stir well for 1 minute more . Then, pour the wine, lower the heat to medium-low and stir well with a flat wooden spoon. When the wine is absorbed, start adding the chicken stock. Add only 1/2 a cup each time, and stir until it's absorbed. Don't put more of the stock before the rice absorbs the previous cup. This recipe needs time and patience. Also don't let the rice without stirring for long because it will start to stuck on the bottom of the pot.
After a few cups of stock you will notice that the rice starts to become mellow. When it's almost ready (in a slightly "al dente" cooking; not ready, but getting there - just try the rice), at which point you will have added almost all of the stock, add the tomato cubes and stir. In a minute or two add the shrimps and continue stirring. Once the risotto is ready (soft but still sticks slightly to the tooth which is the desired outcome) add the butter and the Parmesan cheese and stir well to make it creamy. Add salt and pepper and serve on flat dishes while still hot. Enjoy!
1. As mentioned, the rice is seared for a bit in the beginning of the recipe. This creates tiny cracks on the surface of the rice which help the release of the starch that is necessary for the risotto and allow the rice to absorb better the liquids you add.
2. There is no absolute rule as to when the risotto is ready. Each person likes it more cooked, less cooked etc. Just like with pasta. So try every now and then and boil the rice as much as you like. Just be careful not to overcook it, it will turn into a porridge!
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