Risotto ai gamberi
"The shrimp risotto is a refined first course, perfect for delighting your guests with a touch of Mediterranean flavor. Prepare a rich and fragrant broth, enhancing the sweetness of the shrimp in this creamy risotto. Discover our easy and gluten-free recipe for an unforgettable shrimp risotto!"
Dietary Information
Servings:
- 1
To prepare the shrimp risotto, first of all, dedicate yourself to cleaning the shrimp. Detach the head, remove the shell 1 and the intestine 2. Keep both the heads and the shells aside, they will be used to prepare the shrimp broth. Also keep 4 whole shrimp aside, cut the rest into 1 cm long pieces 3. Collect everything in a bowl and leave them in the refrigerator until ready to use.
- 2
Cut the carrots into 1 cm thick slices 4, cut the onions into wedges 5 and the celery into 1 cm long pieces 6.
- 3
Collect all the vegetables in a bowl and also add a clove of garlic 7. In a saucepan, heat the oil, add the vegetables 8 and let them brown for a few minutes. Then add the tomato paste 9 and cook for 4-5 minutes.
- 4
Put the shrimp scraps in the pot 10 and cook for another 5 minutes. Deglaze with the brandy 11. Once all the alcohol has evaporated, pour very cold water 12 until completely covering the contents of the pot. Lower the heat and cook for about 60 minutes.
- 5
Filter everything through a colander 13 14. Clean and finely chop half an onion with a knife 15.
- 6
Put the rice in the pot 16, season with salt 17 and toast for a few minutes. Add the onion, wait another minute and deglaze with the white wine 18 and let all the alcohol evaporate.
- 7
Cook the rice by wetting it with the shrimp broth, adding a ladle each time the previous one is absorbed 19. Meanwhile, in a pan, melt the butter and add the chopped shrimp 20, season with salt 21 and sauté for about 3 minutes.
- 8
In the same pan, also sauté the whole shrimp set aside 22. When the rice is cooked, turn off the heat, add the chopped shrimp 23 and the butter 24.
- 9
Also add the Parmesan cheese 25 and stir. Plate the risotto, add a whole shrimp on the surface and complete with fresh chopped parsley 26. The shrimp risotto is ready to be served 27.
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