Risotto with shrimp
The name of the Italian dish risotto literally translates as “risik”. The dish is very popular all over the world and has many cooking options. In different parts of the world you can try risotto with mushrooms or vegetables, with chicken or seafood.
But whatever the additive, real Italian risotto is always distinguished by its velvety structure and legendary creamy tenderness. When prepared correctly, the broth opens and permeates the pores of each grain of rice, leaving it hard on the inside and soft on the outside.
Risotto turns out “grain to grain”, with a slightly viscous “al dente” consistency.
Secrets of delicious risotto in general and with shrimp in particular
In order for the risotto to turn out delicious, you need to strictly follow several rules of the risotto recipe. If you make a mistake in choosing the type of rice or violate the cooking technology, you will not end up with risotto, but at best, a viscous rice porridge.
Choose special varieties of rice with a high starch content: Arborio, Carnaroli and Vialone.
For risotto, short-grain rice rich in starch is suitable, which will allow you to achieve the desired creamy consistency.
Traditionally, Arborio rice is used for risotto - when cooked, it absorbs a lot of liquid, turning out soft on the outside and hard on the inside. You can replace it with Carnaroli and Vialone varieties.
They also contain a lot of starch, but hold the middle of the rice grain al dente longer than Arborio.
Don't rinse the rice!
For risotto, the grains are pre-fried in a thick-bottomed saucepan or frying pan. Rice is never washed, but added dry. If you rinse it, it will lose valuable starch, and this is unacceptable for real risotto!
Make sure the broth is hot and does not cover the rice!
The taste and temperature of the broth directly determines what the risotto will taste like. Fish or shrimp broth (bisque) is ideal for shrimp risotto. In the latter case, an aromatic broth is prepared from the heads and shells of freshly peeled shrimp, which allows you to saturate the rice with a very bright taste.
Before adding to risotto, the broth according to the recipe should always be hot - for this it must be constantly reheated or kept in a warm place. The hot liquid helps extract the starch from the rice grain.
If you add cold broth to heated rice, the starch will coagulate (curdle), preventing the formation of the correct creamy consistency.
You can add the next portion of broth only when the previous one has been absorbed - this is the only way to achieve the viscosity and creamy consistency characteristic of risotto.
Ingredients
- unpeeled shrimp 500 g
- Arborio rice 200 g
- vegetable oil 3 tbsp. l.
- onions 2 pcs.
- garlic 1 tooth.
- salt 2 chips.
- mixture of ground peppers 2 wood chips.
- water 1 l
- dry white wine 200 ml
- Defrost the shrimp naturally at room temperature or under running cold water. We clean them from the insides. We remove the chitinous shell, head and legs, but do not throw it away, but set it aside - we will use them to prepare a delicious broth.
- Marinate the shrimp meat in salt and pepper (2 pinches each).
- For the bisque, heat 1 tbsp in a saucepan.
l. vegetable oil. Sauté half a diced onion on it, as well as a clove of garlic, flattened with the flat side of a knife. - As soon as the onion becomes transparent, add shrimp scales to it. Fry for a minute, pour in 50 ml of white wine and evaporate it completely.
- Fill everything with 1 liter of cold water and simmer over low heat for 30 minutes.
- Strain the shrimp broth. As a result, we will have a broth with a great aroma and taste of shrimp, which we will add to the rice while cooking. We return the bisque to the stove so that it is constantly warmed up, or simply keep it in a warm place.
- Let's start preparing risotto.
To do this, heat 2 tbsp in a frying pan or saucepan with a thick bottom. l. vegetable oil and sauté diced onions in it. We will not add garlic, since it was present in the bisque. - Once the onion is soft, add Arborio rice. Be sure to dry! There is no need to rinse it! The rice should absorb the oil, then pour 150 ml of wine into it. Continue cooking over high heat until the wine has completely evaporated.
- Gradually add bisque in small portions, literally 1 ladle at a time. We adhere to the rule: water should not completely cover the surface of the rice. Pour in the next portion only when the previous one is absorbed.
- Gradually the rice will be saturated with the broth and increase in volume.
- When the rice is soft on the outside and ready, add the shrimp.
Stir and fry for another 1 minute.
Serve the shrimp risotto immediately after cooking. Place a small piece of butter on top, which will highlight the delicate taste of the dish. Additionally, you can serve a slice of lemon and grated Parmesan.
Source: https://webpudding.ru/rizotto-s-krevetkami/
Restaurant-quality dish with white wine
You can make the dish something similar to what is served in a restaurant if you add wine to the ingredients during cooking.
Required Products:
- a third of a glass of dry white wine;
- five tablespoons of butter;
- five glasses of chicken broth;
- one and a half glasses of rice;
- 250 grams of shrimp;
- seasonings to your taste.
Cooking process:
- Pour some of the wine and broth into the pan, wait until everything boils and maintain this process.
- In a frying pan with oil, fry the shrimp with spices and wine for several minutes until they change color.
- In another frying pan, fry the garlic in a small amount of oil, add chopped onion to it. When it turns golden brown, add rice, two glasses of broth and wine, and when the liquid has boiled away, add it again.
- Keep the rice for about 20 minutes until fully cooked, then combine with shrimp.
Risotto with shrimp – 7 recipes
Shrimp risotto is the perfect combination of rice and seafood. To verify this, it is enough to cook the dish at least once.
Shrimp risotto - classic recipe
This is the simplest option. Please note that arborio rice is best used for this dish.
Required Products:
- two cloves of garlic;
- carrots and onions;
- a spoonful of olive oil and the same amount of butter;
- 100 grams of peeled shrimp;
- a glass of rice;
- seasonings to your taste;
- 20 grams of cheese.
Cooking process:
- Shrimp are usually sold already boiled, so just pour boiling water over them or hold them in hot water for two minutes.
- Pour the specified amount of oil into a heated frying pan, lay out the chopped garlic, keep it for a couple of minutes and remove.
Add chopped onion there, fry it, then grated carrots and wait until they become soft. - Add the selected spices, rice and a little water to the vegetables. When it evaporates, add more and do this several times until the rice is almost ready.
- Add shrimp, oil, a little more water to the dish and cook under the lid for four minutes. Sprinkle grated cheese on top.
Restaurant-quality dish with white wine
You can make the dish something similar to what is served in a restaurant if you add wine to the ingredients during cooking.
Cooking option with shrimp, corn and green peas
Very often, risotto is prepared with vegetables, so why not combine all these ingredients into one dish? Be sure to try this recipe.
With mushrooms and shrimp
Another option for preparing risotto. As a result, mushrooms make the dish even more satisfying.
Italian recipe with vegetables
For cooking, you can use any vegetables to your liking or do as indicated in the recipe.
For cooking you will need the following products:
- two cloves of garlic;
- carrots and onions;
- a spoonful of olive oil and the same amount of butter;
- 100 grams of peeled shrimp;
- a glass of rice;
- seasonings to your taste;
- 20 grams of cheese.
In creamy sauce
Risotto with shrimp in creamy sauce turns out incredibly tasty and tender precisely because of the filling.
Required Products:
- about 200 grams of rice;
- spices to your taste;
- 50 grams of cheese;
- 50 grams of butter;
- 250 grams of shrimp;
- bulb;
- 100 milliliters of cream.
Cooking process:
- Lightly fry the chopped onion in a hot frying pan, add rice and a little water, season with spices and oil.
- When the water boils, you need to pour more and do this several times until the rice is ready.
- Then pour in the cream and immediately add the peeled shrimp, keep covered for about 4 minutes with a small amount of water. Before serving, sprinkle with grated cheese and herbs.
Shrimp risotto recipe
It is quite difficult to imagine a more versatile grain than rice; the variety of varieties allows you to prepare a wide variety of dishes.
Today we will plunge headlong into Italian cuisine and prepare risotto with shrimp; this recipe is unusual and somewhat different from the standard preparation of this dish.
We will look at three recipes at once, and you will choose the most suitable one for yourself and your family, because all people have different gastronomic tastes and preferences.
CONTENT:
1. Classic recipe for risotto with shrimp 2. Step-by-step recipe for risotto with shrimp in creamy sauce 3. Risotto with shrimp and mushrooms: recipe with soy sauce
How to make shrimp risotto
1. To prepare a classic shrimp risotto, we start by preparing the ingredients. Shrimp, if frozen, should be thawed. Then we clean it, but do not throw away the shells and heads. Put the meat aside.
2. Pour a small amount of oil into the frying pan, pour in the leftover shrimp and fry them over high heat until they turn red.
3. Pour water, bring to a boil and simmer over medium heat for a third of an hour. After this, we catch the shells and heads, and reduce the heat to a minimum so that the water does not boil, but remains hot.
4. Peel the onions and garlic. The first one needs to be cut into small cubes, and we pass the garlic through a press.
5. In the container where we have the shrimp, add a little olive oil, as well as garlic puree, mix everything well and leave to marinate for a third of an hour.
6. Pour a small amount of oil into the frying pan, add chopped onion and fry until golden. After this, add rice, stir and fry for a couple of minutes.
7. Pour the wine and wait for it to be absorbed into our rice, after which we need to begin to slowly introduce our shrimp broth. It’s best to do this one ladle at a time – as soon as there is no liquid left in the pan, add another one and so on.
8. After about a third of an hour, the rice should be cooked. Grate the cheese and add it to the rice, add shrimp, salt, pepper, and mix.
Let our classic shrimp risotto sit for just a couple of minutes so that the cheese melts and the flavors intertwine. After this, serve the dish in portioned plates.
Step-by-step recipe for shrimp risotto in creamy sauce
If you value tenderness and lightness in your dishes, then you will surely like the recipe for risotto with shrimp in creamy sauce.
How to cook shrimp risotto in creamy sauce
1. Let's make the cream sauce first. Peel the garlic and finely chop it.
2. Melt butter in a frying pan, pour in Worcestershire sauce and cream. Then add chopped garlic. Set the heat to medium and heat the sauce for a few minutes, then remove from the heat.
3. In a separate frying pan, fry the peeled shrimp until a small crust forms, remove.
4. Peel the onion, cut into small cubes and fry in olive oil until golden.
5. Add rice, stir and wait a couple of minutes.
6. Pour in the wine and wait for it to be absorbed. After this, pour in half a glass of hot water. If you have chicken broth, then better use it.
7. As soon as the water is absorbed, add the same amount of water and repeat the procedure. It takes on average 20 minutes to cook rice. When cooked, the rice should be soft on the outside and slightly firm in the center.
8. Salt and pepper the risotto, add shrimp and cream sauce to the rice.
It is recommended to serve shrimp risotto in creamy sauce on portioned plates. Top the rice with finely chopped green onion rings.
Risotto with shrimp and mushrooms: recipe with soy sauce
This recipe is a kind of combination of the classic recipe and the scheme that includes the addition of shrimp. If you like the flavor combination of mushrooms and seafood, then you will certainly appreciate this dish.
In a slow cooker
You can make this tasty and healthy dish in a slow cooker, and it will take a minimum of time.
Shrimp risotto is a simple and economical dish.
Required Products:
- two glasses of rice;
- about 400 grams of shrimp;
- seasonings to taste;
- three tablespoons of butter;
- two cloves of garlic.
Cooking process:
- Prawn risotto in a slow cooker is very easy to prepare. First, pour the specified amount of rice into the bowl and fill it with water so that it is at the level of two glasses. Set the device to “Rice” mode for 20 minutes.
- At this time, fry the garlic and shrimp in a frying pan with butter, just a couple of minutes and season with spices.
- Add what you get to the rice and cook in the “Warming” mode for four minutes.
With corn and peas
This dish is best made with fresh legumes, but we don’t always have them on hand, so we’ll use canned ones.
Ingredients:
- approximately two hundred and fifty grams of peas;
- two hundred grams of corn;
- about two hundred grams of rice;
- about two hundred grams of shrimp;
- half a liter of broth;
- a teaspoon of salt;
- one hundred grams of butter;
- one carrot;
- one onion.
Preparation:
- Melt the butter and fry the vegetables in it, after cutting them into cubes.
- When the onion becomes transparent, you need to add rice and mix thoroughly.
- Add about half of the broth (if you don’t have it on hand, plain water will do).
- When the moisture has evaporated, add more, and repeat until the rice is cooked.
- Clean and chop the shrimp.
- Now it's time to open the jars of peas and dessert sweet corn and drain the brine from them.
- We salt our dish and add legumes and seafood to it.
- Turn off the heat and stir.
- Sprinkle with grated cheese.
Bon appetit!
