A simple, quick, and tasty recipe for risotto. It will surely be a hit on your table!
Ingredients
Shrimp Broth:
- Bay leaf: 1
- Carrot: 1
- Whole black peppercorns: 4
- Parsley root: 1
- Leek: 1
- Celery stalk: 100 g
- Water: 1.2 liters
Risotto:
- White wine: 120 ml
- Fish broth: 500 ml
- Shrimp: 500 g
- Butter: 2 tablespoons
- Olive oil: 1 tablespoon
- Grana Padano cheese, grated: 20 g
- Black pepper: 1 pinch
- Arborio rice: 400 g
- Salt: 1 pinch
- Saffron: 1 pinch
- Shallots: 2
Preparation
Shrimp Broth:
- Place shrimp shells in a pot, cover with cold water, and bring to a boil.
- Cut the celery stalk and leek (only the green part) into smaller pieces. Peel and chop the carrot and parsley root. Add the chopped vegetables to the shrimp shells and add spices.
- Bring to a boil, then simmer over low heat for about 25 minutes. Strain the broth.
Risotto:
- Finely chop the shallots and sauté them in olive oil until translucent.
- Add the rice and sauté until it becomes translucent.
- Pour in the wine, add saffron, and reduce the liquid. Once the wine evaporates, add the strained shrimp broth, one ladle at a time, stirring frequently.
- Continue adding broth until the rice is al dente (be careful not to overcook the rice). About 2-3 minutes before the end of cooking, add peeled, washed, and dried shrimp.
- When excess liquid evaporates, remove the risotto from the heat, add butter, and grated Parmesan or Grana Padano cheese. Season with salt and black pepper to taste. Mix well and serve.
