8 July, 2015
Gamberetti risotto
Shrimp Risotto: The recipe’s flavor is deep thanks to a shrimp stock, made with the shells, which enriches the taste.
Ingredients
- 1 cup Rice, (Risotto no instant)
- 16 cups Shrimp stock
- 1 cup Parmesan cheese Freshly grated
- 1 onion Chopped
- 1 tbsp Salt and freshly ground black pepper to taste
- 1 tbsp Butter
Servings: People
Instructions
- Heat sauté pan over medium high heat. Add 2 tablespoons olive oil. Season shrimp with salt and pepper and add to the pan.
- Add olive oil and onions to pot and lightly brown.
- Add your risotto and cook risotto in olive oil for a couple of minutes and than begin to add your shrimp stock.
- Add stock 1 cup at a time, stirring constantly. Cook for 20 minutes or until just cooked. Add remaining ingredients, set aside and keep warm, continue to add stock until risotto is creamy and soft.
- At the end add your butter, mix in the shrimp and stir until butter is melted in, add to bowl and add your cheese to dish.
Recipe Notes
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Nutrition Facts
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