Shrimp risotto
Shrimp risotto is a typical dish of southern Italy, although it is also found in many other Mediterranean countries.
Preparation: 50 min
Medium
Preparation: 50 min
Medium
Ingredients:
- 850 g water
- 50 g broth paste - CVR
- 100 g extra virgin oil
- 100 g cream 30 %
- 5 g chili peppers
- 15 g fish sauce
- 400 g grey shrimp
- 240 g arborio rice
- 100 g Onion, raw
- 10 g garlic
- 3 g salt
- 90 g butter
- 12 g lemon juice
- 50 g white dry wine
- 10 g parsley leaves
Method of cooking:
- Peel 400 g of shrimp from the shell and separate the heads. Remove the digestive system from the shrimp meat and store the shrimp in the refrigerator. Place the bodies and heads in a bowl, add 50 g of olive oil and fry for 3 min at a temperature of 130 degrees and at speed 3. In the bowl add 850g water and 50g Cookover broth paste (or 35g Mediterranean essence) and 1 tablespoon of fish sauce (optional). Grind for 10 seconds at 14 speed.
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