Risotto with shrimps - recipe, cooking features and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to cook shrimp risotto? What is this food? You will find answers to these and other questions in the article. Risotto is the cornerstone of Italian cuisine, one of the most popular and interesting dishes. It is usually offered as an alternative to pasta (pasta). The combination of shrimp and rice cooked in a certain way is very successful, and almost everyone likes it.

If you don't know what to make risotto with when you're making it for the first time, make it with shrimp - you won't regret it. In addition, this dish is very he althy, satisfying and not too high in calories. Check out some interesting shrimp risotto recipes below.

Features of creation

How to make shrimp risotto correctly? Experienced cooks advise the following:

• Buy the right rice first. For risotto in Italyrice varieties are used: carnaroli (carnaroli), vialone nano (vialone nano) and arborio (arborio). These are varieties of round rice with high starch content. Arborio is imported to Russia, so it can be easily found in any grocery store. However, this rice is not cheap. If you can’t afford it or you still can’t find it, don’t worry: risotto can also be cooked from other varieties of rice that have a lot of starch. For example, you can take Krasnodar round-grain rice.
• Remember that rice is not washed for risotto. After all, the starch on the surface of the grains is washed off with water. And without it, it is impossible to cook risotto.
• Rice is fried at the first stage. Without this procedure, rice will lose its shape and transform into porridge during the subsequent production process. And in a true risotto, it should be smooth and slightly undercooked inside.
• At the second stage, Italians most often add dry white wine to rice. With it, you can coordinate the starchy flavor of the food, giving it additional notes. This component is optional. However, if you did not add it during production, you can also serve it to the finished dish.
• When the wine evaporates from the pan in which you cook the risotto, you can pour in the broth. As a rule, it is added in small portions, introducing a new dose only when the previous one has been completely absorbed into the rice.
• To create the risotto we are considering, peeled boiled-iced shrimp of small parameters are usually used. If you bought unpeeled shrimp, steam themminutes in boiling water. Then remove from the pan, cool and remove from the shell. If the shrimp are large, cut them into small pieces. Small shrimp do not need to be minced.
• The sauce and spices, as well as some other components, play a huge role in the taste of the finished shrimp risotto. Manufacturing technology, depending on the chosen recipe, may be slightly transformed. However, the basic canons for creating risotto cannot be changed.

Selection of ingredients

When choosing products for making risotto, you should always pay attention to their freshness and quality. Vegetables and herbs should not be dry and soft. Wine should be such that you want to drink it, and not let it cook. Even cheese should be a pity to send to the pan!

Italians are very scrupulous in choosing the components used. They believe that only dry wine should be taken, and cheese - only from the grana family. This cheese contains unusual crispy granules - Parmigiano Riggiano, Trentingrana, Grana Padano.

But Italian food is regional. Every village in Italy has its own unique recipe, so you can safely experiment here: replace canonical cheeses with sheep, goat or moldy ones, and dry wine with vermouth or champagne.

And instead of butter, you can use mascarpone cheese, heavy cream or even olive oil.

Typical recipe

Consider the classic shrimp risotto recipe. It is the simplest option. For thisdishes it is best to take arborio cheese. So, you will need:

• one bulb;
• two cloves of garlic;
• one carrot;
• 20g cheese;
• 100 g shrimp, peeled;
• glass of rice;
• a spoonful of cow butter and the same amount of olive oil;
• seasoning (to taste).

This recipe for shrimp risotto involves the following actions:

1. Hold boiled shrimp for a couple of minutes in hot water or pour over boiling water.
2. Pour oil into a hot frying pan, put crushed garlic, hold for a couple of minutes and remove. Add the chopped onion there, fry it, then add the grated carrots and wait until it becomes soft.
3. Add rice to vegetables, selected spices, pour in some water. When it evaporates, add more. Do this several times until the rice is almost done.
4. Add butter, shrimp, a little more water to the dish. Cover it with a lid and bring to readiness for 4 minutes. Sprinkle grated cheese on top.

With white wine

Consider another shrimp risotto recipe. Take:

• 0, 2L dry white wine;
• 0.3 kg of rice;
• five cloves of garlic;
• 100 g onion;
• 100g white baguette;
• 0, 3 kg frozen-boiled shrimp (peeled);
• 5g curry seasoning;
• 100 ml cream;
• 100g carrots;
• 100 g cow butter;
• 100g cheese;
• 100g dried herbs;
• a pinch of walnutnutmeg;
• 1 liter of water;
• pepper;
• s alt;
• 100g celery root.

So how do you make shrimp risotto with white wine? Do the following:

1. Peel the carrots and celery root, cut into several parts, pour water, add pepper and s alt, cook the broth. Then discard the vegetables and strain the broth.
2. Peel and finely chop the onion.
3. Chop two cloves of garlic.
4. Thaw the shrimp and wash and pat dry.
5. Send 60 g of oil to a deep frying pan with a thick bottom. Put it on low heat.
6. In the melted butter, put the garlic and onion, fry them for 5 minutes.
7. Send the shrimp to the pan with vegetables and fry them for 5 minutes.
8. Next, you need to pour in the wine and simmer the shrimp until the wine evaporates.
9. Add the rice and fry it for three minutes.
10. Now pour in a glass of broth, add spices and spices. Cook the shrimp rice, stirring constantly so that all the broth is absorbed. Pour in another glass of broth and wait for it to disappear.
11. Finely grate the cheese, combine it with cream, mix. Pour this mixture over the risotto, stir and remove from heat.
12. Slice the baguette, fry it in the remaining oil in a skillet.
13. Crush the rest of the garlic and brush it on the croutons.

Serve risotto with garlic croutons. They will emphasize the creamy taste of the base dish.

In the slow cooker

ANow let's find out how to cook shrimp risotto in a slow cooker. Take:

• 50 g hard cheese;
• 0, 2 kg of rice;
• a quarter of a lemon;
• 50 ml dry white wine;
• 100 g onion;
• one clove of garlic;
• half a liter of fish or vegetable broth (can be replaced with water);
• 40g cow butter;
• 200 g frozen shrimp (peeled);
• pepper;
• s alt.

How to cook?

Here, the manufacturing method is as follows:

1. Pour a multi-glass of water into the multicooker bowl, send a quarter of a lemon there. Place the shrimp on the grill and steam for 5 minutes.
2. Remove the shrimp, pour out the liquid from the bowl, then wash the container and pat dry.
3. Peel and chop the onion.
4. Grate the cheese on a fine grater.
5. Chop the garlic with a knife.
6. Put oil into the multicooker bowl, set the program "Baking" or "Frying".
7. When the butter is melted, put the garlic and onion into the slow cooker. Roast vegetables for 5 minutes.
8. Pour rice into the multicooker bowl. Cook it for 5 minutes on the same program.
9. Add spices, s alt and spices to taste.
10. Next, pour in a glass of warm water or broth. Set the mode to "Porridge", "Rice" or "Pilaf".
11. Add the remaining broth and shrimp after 10 minutes, stir. Cook in the same mode for another 10 minutes.
12. Add cheese, stir. Leave on warm for 15 minutes.

Creation technologythis risotto in a slow cooker is a little different from the usual one, but the dish turns out to be very appetizing.

In cream sauce

We present to your attention an amazing recipe for risotto in a creamy sauce with shrimps. To create this dish you need to have:

• 200 g onion;
• 100g parmesan cheese;
• 200g rice;
• half a liter of water;
• 20g fresh basil;
• 200 g frozen-boiled shrimp (peeled);
• 50g cow butter;
• 150 ml cream;
• pepper;
• s alt.

Risotto in creamy sauce with shrimp cook like this:

1. Peel and chop the onion.
2. Chop the greens finely, grate the cheese on a fine grater.
3. In a hot skillet with melted butter, fry the onion over low heat until soft.
4. Pour in rice, fry it together with onion for 5 minutes.
5. While stirring the rice, pour in water in small portions. Bring the rice to the desired degree of readiness.
6. Add shrimp and cream, stir. Cook the dish for 7 minutes.
7. Remove the risotto from the stove, pour grated cheese into it, stir.

Shrimp risotto in cream sauce, sprinkle with basil greens before serving.

With mussels

And now let's try to cook risotto with mussels and shrimps. Take:

• 20g parsley;
• shrimps - 300 g;
• 400g rice;
• 200g tomatoes;
• one bay leaf;
• 500g mussels;
• 200 ml dry white wine;
• ½ red onion heads;
• one lemon;
• 50 ml dry martini;
• 20 g cow butter;
• five black peppercorns;
• 50ml olive oil;
• sprig of thyme;
• 1.5L vegetable broth;
• ground white pepper;
• s alt.

Cook this dish like this:

1. Fry the chopped onion in a saucepan in cow butter until soft. Pour a glass of wine into it, add black peppercorns, a sprig of thyme, mussels and bay leaf. After a minute, send the peeled shrimp to the saucepan. If the mussels are fresh, there is no need to add s alt, because they contain enough s alt.
2. Cover the pot, cook the food over moderate heat for three minutes until the mussels open. Then add chopped parsley, chopped tomatoes, peppers, stir and remove from heat.
3. Heat olive oil in another saucepan, fry rice on it so that it is saturated with oil. Then pour 1/3 of the available broth into the saucepan.
4. When the broth boils, reduce the heat and simmer, stirring constantly and adding the broth as it boils away. About halfway through this process, pour in the martini glass. When the rice is almost ready, s alt it.
5. Now add lemon juice, a pinch of parsley and move the contents of the pan here. Mix everything carefully and remove from the stove.

Reviews

What do people say about shrimp risotto? This dish is liked by many housewives. After all, using rice of suitable quality,cooking skills and turning on your imagination, you can cook completely different risottos.

Some say that concocting this dish is not difficult for them. Others have to tinker a little. Some people complain that using local and inexpensive rice to prepare this dish, they got the usual slurry porridge.

But from starchy varieties of rice, they were able to concoct the same type and creamy risotto, in which each grain of rice is separately from each other. Try to cook a wonderful shrimp risotto and you. Have fun in the kitchen!