The shrimp risotto is a tasty seafood main dish and especially easy to make.
If you’re not used to preparing fish dishes, but love them, don’t be afraid because I was hesitant at first too, but I assure you, in my explanations you will find clarity and simplicity, which will allow you to make excellent seafood delicacies.
My mom was my guide in this learning journey, because it is from her that I learned and continue to learn everything I share with you in my recipes.
So, what do you say, shall we prepare the shrimp risotto?
Here are some other selected fish recipes for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz shrimp (Mazza colle or small shrimp)
- to taste fine salt
- 13 oz Arborio rice
- to taste parsley
- to taste fish broth (or vegetable broth)
- to taste extra virgin olive oil
- Half glass white wine
- 0.7 oz butter
Tools
- 1 Saucepan
- 1 Spatula
- 1 Frying pan
- 1 Strainer
- 1 Knife
Steps
For this recipe, I used a fish broth left over from the day before, where I had cooked a gurnard.
Always remember that if you make a fish broth, before using it for other preparations, strain it well with a strainer, so that if there are any bones, they don’t end up in the dish you’re making.
So, if you want to prepare a fish broth for this risotto, you make it like a vegetable broth, with a carrot, onion, celery, tomato, parsley, salt, garlic, plus the fish you’ve chosen to cook.
If you can’t prepare the fish broth, be aware that shrimp risotto will also turn out well with classic vegetable broth.
While the fish or vegetable broth is cooking, let’s focus on the shrimp. Take the shrimp (I used frozen mazzancolle) you can do the same or prefer another type of shrimp. Wash them well, remove the black line on the back of the shrimp (the intestine) and cut it into pieces.
In a pan, put extra virgin olive oil, salt, and a clove of garlic. Let it wilt and then add the shrimp. Lightly brown them and then deglaze with half a glass of white wine. Cook for about 7/8 minutes. Also, add chopped parsley. Once ready, set them aside.
Now take a saucepan and pour in the rice, toast it and then start adding a few ladles of broth. As it cooks, add the subsequent ladles. After 10 minutes, add the previously cooked shrimp to the pot.
Continue to stir and add broth until the rice is fully cooked. Before plating, add a knob of butter in the saucepan to give our shrimp risotto creaminess. Another sprinkle of parsley and it’s ready to eat.
Here we are ready to taste this risotto, and…… what do you think? wasn’t it also simple to make?
Enjoy your meal and happy cooking
FAQ (Questions and Answers)
Will you remake my shrimp risotto?
I really hope you’ll want to try it because I assure you that in its simplicity it will bring taste and lightness to your table.
