Shrimp risotto recipe for Valentine’s Day with bisque, delicious and flavorful, easy to make, perfect even for Valentine’s Day.
For this recipe, you can use either fresh or frozen shrimp, as well as prawns.
As with all risottos, make sure not to skip the toasting step.
After this quick step, which I will describe in the recipe, the grains, thanks to the sealing from toasting, will stay well separated and consistent during and after cooking, and the starch will be released gradually.
For this recipe, you can also safely use a vegetable broth, but if you want to make the most of the ingredients, you can quickly make a bisque with the shrimp heads, tomato paste, and parsley.
Below, I leave you some of my favorite risottos, easy and tasty.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Slow Cooking
- Cuisine: Italian
- Seasonality: Valentine's Day
Ingredients
- 10.5 oz shrimp (we will need the head)
- 3 tbsp extra virgin olive oil
- 8.5 cups water
- to taste fine salt
- to taste parsley
- 1 tbsp tomato paste
- a quarter white onion
- 2 tbsp extra virgin olive oil
- 10.5 oz Roma rice
- 10.5 oz shrimp
- a quarter white onion
- to taste fine salt
- 3.5 fl oz dry white wine
Tools
- 1 Pot
- 1 Knife
- 1 Cutting board
- 1 Pan
- 1 Spatula
- 1 Ladle
Steps
To make the Shrimp Risotto recipe for Valentine’s Day, first, clean the shrimp.
Separate the head from the body and remove the shell.
Also remove the intestine by making a small incision and gently pulling it out.
Wash the shrimp.
In a large saucepan, sauté the chopped onion in the oil for 2 minutes over low heat.
Add the shrimp heads and cover with water.
Add salt, parsley, and tomato paste and cook for 30 minutes.
Strain.
The bisque should be used hot.
In a pan, sauté the remaining quarter onion in the oil until it is almost transparent.
Add the rice and toast it, stirring often, for a minute.
Pour in the white wine and let it evaporate.
At this point, add one ladle of broth at a time, making sure to let it absorb well before adding the next one.
Halfway through cooking, add the shrimp, which you will have cut into pieces.
Mix well and continue adding the broth as in the previous steps.
After adding the last ladle, taste the rice to check if the cooking is correct and if necessary, adjust the salt.
When the broth is well absorbed, stir in a little oil with the heat off and garnish with a bit of finely chopped parsley.
Serve hot.
