One of my favorite dishes is risotto. Either shrimp risotto, mushroom or even squid! Everything goes well with risotto, you just need a little bit of technique and have a lot of patience as this dish requires quite a bit of dedication. It’s true it isn’t an easy dish to make, but with a little practice you will soon master it and from there you can adapt to your preference.
Last Saturday, we decided to have risotto for dinner, it has been a long time since I made it, and Oh Lord it was good!
- 250gr arborio rice
- 500gr cooked/devained shell on shrimp
- 100ml white wine
- 500ml vegetable stock
- 1 onion
- 4 garlic cloves
- olive oil, salt, black pepper, cayenne pepper and smoked paprika
-for the shrimp
- In a pan, cook half of the onion with 3 garlic cloves and some olive oil.
- Cook it for 1min and then add the shrimp.
- Season with salt, black and cayenne pepper and paprika.
- Cook the shrimp until they’re pink and the season is good to your taste: more or less spicy.
- Transfer to a recipient and deglaze the pan.
- to deglaze: pour 50ml of wine and gently scrub the pan until you have a thick sauce. Reserve.
-for the rice
- In a large pot, cook the rest of the onion and 1 garlic clove in olive oil until the slightly brown.
- Add the rice and let it cook for 2min while mixing frequently.
- Refresh with the remaining wine and the sauce from the pan.
- Slowly add the vegetable stock as needed.
- Don’t let it run out of liquid but don’t add too much or you’ll end up with a paste.
- When the rice is almost cooked, add the peeled shrimp , any salt or pepper you might need and serve.
Are you guys a fan of this dish? If you’re still afraid of making risotto, known to be a difficul dish, don’t be! As long as you’re carefull with the amount of liquids and you don’t get away from the stove, you’ll be fine and have a beautifull risotto!