Ingredients
Broth
- 2 tbsp Extra virgin olive oil
- 2 whole Cloves of garlic
- Shells of your shrimps
- 1 small Onion
- 1 large Carrot
- 2 small Celery stalks
- 2 tbsp White wine
- 8 cup Water
Risotto
- 2 lbs Fresh shrimps shell on 900 grams
- 2 cups Arborio rice 380 grams
- 1/4 cups Extra virgin olive oil 55 ml
- 1 pinch Saffron threads in a little hot broth
- 1 bunch Fresh parsley to garnish
- 1/8 cup White wine 28 ml
- 1/2 lemon Juice of lemon
- 1 lemon Zest of a lemon
- Fresh cracked black pepper
- Salt to taste
Instructions
Broth
-
1. In a medium sauce pan add the oil and put your flame on medium. Add the garlic and remove once golden.
2. Now add the shells of the shrimps.
3. Add the white wine mad evaporate.
4. Now add carrot, celery and onion.
5. Time to add the water and bring to a boil. Lower the heat and place a lid on pot.
6. Let it cook at least 20 minute.
7. You can also skip this process and use vegetable stock but flavor of risotto will not be the same.
Risotto
-
1. On a medium heat place a sautés pan add the oil until hot. Add your rice and stir for 3 to 4 minutes.
2. When rice is nicely toasted add your wine.
3. Once wine evaporates add 2 scoops at a time your broth. Keep stirring and as broth evaporates add more. This process should take 16 to 18 minutes.
4. When rice is 3/4 way cooked add 1/3 of the shrimp you have chopped.
5. Stir and now add your saffron.
6. Once shrimp cook taste and adjust salt and fresh cracked black pepper.
7. Now drizzle 3 tablespoons of extra virgin olive oil and stir in the risotto.
8. Now set aside with lid on.
9. In a large frying pan put 2 tbsp of extra virgin olive oil and on a high heat make it hot. Now add your shrimp one at a time to sear. Seat on both sides and add a little wine and the juice of half a lemon.
10. Once wine evaporate pour the seared shrimp over the risotto.
11. Now gently mix and it’s all ready to eat!
