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Risotto with shrimps and saffron

Risotto with shrimps and saffron


Ingredients

  • 400 gr rice
  • 300 gr shrimp
  • + or - 1 liter Fish broth
  • 1 medium onion
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 40 gr butter
  • 1 small branch parsley
  • Saffron
  • ¼ cup white wine
  • Salt and pepper to taste

Steps

  • Step 1

    Wash and clean carefully the shrimp, leaving 12 with the tail.

  • Step 2

    Cut the onion and garlic into small squares.

  • Step 3

    In a pan, add the olive oil and sauté the onion until it crystallizes. Add the garlic.

  • Step 4

    Add the shrimp and sauté until they change color.

  • Step 5

    Remove the shrimp from the pot and, in the same pan, sauté the rice with the saffron over medium heat, for about three minutes.

  • Step 6

    Cover the rice with the previously heated fish broth, salt pepper and stir well. Let cook for 10 minutes, stirring occasionally to avoid sticking to the pot and add a little of the hot fish stock whenever necessary.

  • Step 7

    Re-add the shrimp to the rice, stir and add the wine. Check the salt and pepper.

  • Step 8

    Once the rice is al dente, add the butter to cream.

  • Step 9

    Cut the parsley and add to the risotto.

  • Step 10

    Turn off and cover your risotto for about 5 minutes.

  • Step 11

    Serves decorating with the shrimps with the tail and with fresh parsley


Recipe tags: rice, risotto, shrimps
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  • author By Alicia Santana
  • Preparation Time: 15min
  • Cook Time: 25min
  • Ready Time: 40min
  • Servings: 6 people
  • Cuisine: Italian
  • Difficulty Level:
  • Ratings:
  • Created: September 15, 2018
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