Shrimp Risotto
Ingredients
- Ingredients
- 400 grams Arborio rice
- 1 l Fish soup
- 200 milliliters dry white wine
- 1 garlic clove
- 2 small chili peppers (red)
- 1 generous pinch Saffron
- 3 Tbsps olive oil
- salt
- peppers (freshly ground)
- 300 grams shrimp (frozen, peeled and deveined)
- 50 grams butter
- 1 bunch Wild garlic
Preparation steps
Rinse the chiles, cut lengthwise, remove the seeds and white membrane and finely chop. Peel the garlic and chop finely. In a large pot, heat the olive oil and sauté the chiles and garlic. Add the rice and sauté. Add the wine, stirring constantly, and cook until the liquid is almost completely evaporated. Add the saffron and a ladle of fish stock. Continue stirring the rice until the stock is absorbed and add another ladle repeating the process.
After about 10-15 minutes of cooking and stirring, add the shrimp and continue adding the stock one ladle at a time, stirring until absorbed and the rice is cooked, approximately 20-25 minutes. Rinse the wild garlic, chop coarsely and add to the risotto along with the butter. Season with salt and pepper and serve immediately.
