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