Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
| Course | Rice First Course |
| Cuisine | Italian |
Ingredients
| 300 | Gram | shrimp |
| 300 | Gram | rice |
| 1 | onion | |
| 2 | cloves | |
| 6 | Tablespoon | butter |
| salt | ||
| 1 | carrots |
Instructions
1. Cook the shrimp for 2-3 minutes in 4 cups of salted water.
2. Remove the shrimp from the water and add onion, cloves and carrot. simmer for 30 minutes.
3. In the mean time, peel the shrimp. Crush the shells very fine using food processor or mortar with a pestle.
4. Remove the cloves, place the vegetables, the cooking liquid and the crushed shells in the food processor. Process to very smooth puree.
5. Follow the risotto standard cooking procedure using four tablespoon of butter and using the puree instead of the stock.
6. When the rice almost ready, saute the reserved shrimps with the remaining two tablespoon of butter for 2-3 minutes.
7. Arrange the shrimps and rice on the plate and serve.
Notes
Detailed instructions to cook risotto with step by step pictures are available at the Cooking risotto page
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