Italian Cuisine
Risotto ai Gamberi
Risotto ingredients:
- 1 lP medium shrimp.
- 1 cup arborio rice.
- 2 tbsp olive oil.
- ½ onion, chopped.
- 4 cups shrimp stock or vegetable stock.
- ½ cup garden fresh peas.
- 1 tbsp butter.
- 1 tbsp fresh parsley, chopped.
- 1 ½ tsp salt.
- ½ tsp pepper.
Shrimp Stock ingredients:
- 1 tbsp olive oil.
- 2 celery stalks, roughly chopped.
- 2 carrots, roughly chopped.
- ½ onion, chopped.
- 2 garlic cloves, chopped.
- 1 tbsp tomato paste.
- 2 bay leaves.
- 1 tsp salt.
- ½ tsp pepper.
- 5 cups water.
- Shrimp with shells.
Shrimp Stock directions:
- Peel and clean the shrimp, cover and keep in refrigerator, reserve all
shells.
- In a medium pot heat olive oil add celery, carrots and onions and sauté
for 3 minutes.
- Add garlic, tomato paste, salt and pepper and bay leaves stir well.
- Pour in 5 cups water and the shrimp shells cover and simmer for 45
minutes.
- Strain into a bowl, discard all shells and vegetables.
Risotto directions:
- In a large frying pan heat olive oil and sauté onions for a few
minutes.
- Add rice and lightly brown for a minute or two.
- Slowly add a ladle or 2 of the broth, stir
and simmer.
- As broth is absorbed, add another ladle, till all broth is used. This
will take about 25 minutes.
- Last ladle of broth add shrimp and peas, cover and cook for 5 minutes.
- Stir in butter, salt, pepper and parsley, serve immediately.