How to cook risotto with shrimp and shallotte

You’ll need
    • 450g raw king prawns
  • 1 peeled garlic clove
  • 1 fresh bay leaf
  • 3 tablespoons olive oil
  • 85g unsalted butter
  • 2 shallots heads
  • 350g rice vialone nano or arborio
  • 125ml dry white wine
  • 1 teaspoon tomato purée
  • 1 tablespoon chopped fresh parsley
  • salt
  • white pepper
  • Instruction
    1

    In a large saucepan bring to the boil 1 litre of water, add 1 tablespoon of salt, garlic and crushed bay leaf. Put down the shrimp and, after waiting for a re-boil, boil for 3-5 minutes until seafood is ready, depending on their size. Ready shrimp — opaque, pinkish. Get with shrimp noise. Cool and clean them. Return the heads and pansiri to the pan, pour in about 1 liter of hot boiled water and cook the broth for about 20 minutes more.

    2

    Remove a medium saucepan with a heavy bottom and a tightly closing lid, heat it over a low heat. Peel the shallots and cut into a small cube. In a saucepan, heat the olive oil and roast the onion on it until transparent, it takes about 5 minutes. If the onion starts to darken quickly, pour a spoonful of shrimp broth into the pan to stop the process. Sour the rice into a pan, move carefully and level it so it soaks up all the oil. As soon as the rice becomes opaque and start to quietly shake, pour the wine. Do not allow rice to zoom in.

    3

    Strain the shrimp broth and return it to the pan. Set such heating so that the liquid boils but does not burly. Over the pans of rice, increase the heat to medium and pour in 1 half of hot shrimp broth. Stir, carefully collecting rice from the edges of the pan, pour the broth as needed so that the level of liquid is always higher than the cereal. Cook for 10 minutes.
    Add the peeled shrimp and tomato purée. Stir, add some broth. Cook, adding liquid slightly so that rice doesn’t “float” in shrimp broth. The dish will be almost ready when the rice is soft on the outside, but a little stiff on the inside — al dente.

    4

    Till the risotto with salt and white pepper. Remove the pan from the heat, put the butter and some shrimp broth, so it is above the grits by 1.5-2 centimeters. Stir thoroughly, cover with a lid and leave the risotto to “rest” for 10 minutes. Spread over portions, sprinkle with chopped parsley and serve.

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