The shrimp cream risotto is an elegant and delicious seafood dish, elegant and flavorful. Here are some practical tips to prepare an excellent one perfectly without mistakes. Unlike other risottos, it has a relatively long preparation but it is definitely worth it.
If you like seafood risottos, don’t forget to read the recipe
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Cooking time: 1 Hour
- Portions: 2
- Cuisine: Italian
- Seasonality: All seasons
- Energy 793.51 (Kcal)
- Carbohydrates 77.08 (g) of which sugars 2.38 (g)
- Proteins 53.26 (g)
- Fat 26.50 (g) of which saturated 1.53 (g)of which unsaturated 2.84 (g)
- Fibers 2.74 (g)
- Sodium 2,555.30 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.64 oz Carnaroli rice
- 1 qt shellfish stock
- 1 clove garlic
- 1 chili pepper
- to taste parsley
- 1.32 lbs shrimps
- 3.4 fl oz fresh liquid cream
- 1.27 cups tomato puree
- 1/4 cup dry white wine
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Pan
- 1 Spoon
- 1 Knife
- 1 Blender
- 1 Bowl
- 1 Glass tall for blender
Steps
To make a good shrimp cream risotto, there are several steps to follow. It is a risotto that requires much more time than others to be well-executed, but the final result is worth all the work you will have to do!
First, clean the shrimps following the instructions and prepare the bisque. You can also use ready-made fish stock, but if you make it fresh, you get a better flavor!
When the fish stock is ready, keep it warm as it’s time to prepare our shrimp cream risotto.
Put a crushed garlic clove and chili pepper in a large pan. The heat should be medium, and the garlic should be submerged in the oil to release its aroma without burning and becoming hard to digest.
Remember that the sauce will cook a lot and the cream will reduce the chili spiciness, so don’t overdo it but keep that in mind!
When the oil is flavored, add the cleaned shrimp tails and sauté for 2-3 minutes. They should cook and release flavor without burning or browning too much.
When the tails are cooked, add the tomato puree and cook for about 10-15 minutes until the puree has thickened.
While the shrimp cream is cooking, you can start preparing your risotto. Being a seafood risotto, onion is not needed.
Toast the rice for 2 minutes in a hot pot. The rice is toasted when you feel the heat by placing a hand 4-5 centimeters above it.
After the necessary time for toasting the risotto (2-3 minutes), deglaze with half a glass of white wine (at room temperature – cold would stop the rice from cooking).
When the wine evaporates, be careful that the rice doesn’t dry too much and burn in the pan. Stir carefully using a spoon or ladle.
When the wine is completely evaporated, start adding the bisque one ladle at a time. As the broth absorbs, keep adding it hot.
Cook for the time required by the rice; Carnaroli and Arborio cook in 15-18 minutes.
Halfway through the rice cooking, take the tomato and shrimp tails, add the cream, and blend everything with an immersion blender. The goal is to obtain a thick and rich shrimp cream to flavor the risotto.
Continue with the cooking, and when there are 3-4 minutes left, add the shrimp cream and finish. I avoid adding butter or other ingredients, simply allowing the rice to absorb the sauce.
After cooking the rice and achieving the desired creaminess, all that’s left is to plate. I decorate using a shrimp tail blanched in hot bisque (2 minutes is enough), cut in half, and with the black vein removed.
Your shrimp cream risotto is ready!
Plating Tips:
The shrimp cream risotto is an elaborate dish but worth doing well for a dinner or lunch where you want to impress your guests. Avoid decorations with shrimp heads. It is a hearty dish to be enjoyed thoroughly, served on an elegant deep white plate to highlight the beautiful color of this recipe.
Wine Pairing for Shrimp Cream Risotto:
I recommend pairing this risotto with Gavi or Sardinian Vermentino. These full-bodied and decisive wines pair well with shrimp cream risotto.
