A risotto so simple and good. Basically we had to do with mussels, but more than mussels at the supermarket! So, prawns and shrimps have been fully the case. I put my favorite recipe, guaranteed results! A treat, my man is hooked.
Preparation time: 2h
For 3 persons:
- 200g risotto rice
- 500mL shrimp broth (water, salt, herbs, shells cube +)
- 10cl
cream - 1 / 2 onion
-
butter - olive oil
-
salt - 1 case of tomato
- Parmesan powder
Shell shrimp (yes even gray! And c is long!). Reserve a few specimens for decoration. Keep all the shells, put them in water 1/2L, but not too much salt, add 1 / 2 bouillon cube and some herbs (rosemary, bay leaf, thyme ..). Bring to boil off, skimming occasionally. Pass through a chinois and reserve.
Heat a little butter and olive oil in a large saucepan, sauté chopped onion, salt and add the rice, do it well back until it is translucent.
Add a ladle of broth, stir well and let the rice absorb the broth. Repeat this process until the rice is cooked (18.20 minutes). Add the tomato paste and cream. Add shrimp. Add salt if needed. Dresser, decorated with some shrimp and then sprinkle a little grated Parmesan.
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