RISOTTO WITH SHRIMP IN SAUCE A SIMPLE FISH FIRST COURSE
The fish risotto is a simple first course to make and quick to prepare, with sauce and stock broth, even more delicious.
I love RISOTTO, it is always good no matter how you make it, but fish risotto has an extra gear, the fish innards are used to create the broth commonly called FUMETTO and it is added to the rice little by little, it is like making a love pact: it must cook slowly, stirring the rice with a spoon and then adding more broth gradually until obtaining a sublime dish.
I made you hungry, didn’t I??
Let’s see how I made it.
EMIMETTOAIFORNELLI RECOMMENDS:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 cups water
- 1 potato
- 1 onion
- 1 carrot
- shrimp (innards)
- 9 oz Arborio rice
- 5 oz shrimp
- 3.5 tbsp tomato pulp (or concentrate)
- 2 tsp salt
- chopped parsley
Tools
For the success of the recipe, I recommend these tools (ADV)
- Wok
- Scissors
- Pot
Steps
First, clean the fish. Remove the head and shell from each shrimp and place them in a small pot.
Clean the vegetables thoroughly: carrot, onion, and potato, place them in the pot along with the fish scraps and cover with water.
Let it cook for about an hour on low heat.
In the meantime, cut the back of the fish and with the help of a knife, remove the innards and discard.
Place the cleaned fish in the refrigerator.
Once the broth is ready, strain it well and press the heads and vegetables well inside the colander.
Set aside for the rice.
In a wok or a pot suitable for risotto, add the rice, turn the heat to low and lightly toast it for a couple of minutes, pour in two ladles of broth and start cooking.
As the broth reduces, add more: in the last 5 minutes, add the tomato pulp and the fish.
Finish cooking with the lid on.
Once the rice is cooked, add a nice knob of butter and continue to stir off the heat.
The RISOTTO WITH SHRIMP IN SAUCE A SIMPLE FISH FIRST COURSE is ready and should be enjoyed hot with a good glass of chilled white wine.
