How to cook shrimp risotto? What is this dish? You will find answers to these and other questions in the article. Risotto is the cornerstone of Italian cuisine, one of the most popular and interesting dishes. It is usually offered as an alternative to pasta (pasta). The combination of shrimp and rice made in a certain way is very successful, and almost everyone likes it.
If you do not know what to cook with risotto, if you are making it for the first time, make it with shrimp - you will probably not regret it. In addition, this dish is very healthy, satisfying and not too high in calories. Consider some interesting shrimp risotto recipes below.
Creation Features
How to make shrimp risotto right? Experienced chefs advise the following:
- First buy the right rice. For risotto in Italy, the following rice varieties are used: carnaroli (carnaroli), vialone nano (vialone nano) and arborio (arborio). These are varieties of round starchy rice. Arborio is imported to Russia, so it can be easily found in any grocery store. However, this rice is not cheap. If you can’t afford it or you still can’t find it, do not be upset: you can cook risotto from other varieties of rice, in which there is a lot of starch. For example, you can take round-grain Krasnodar rice.
- Remember that rice is not washed for risotto. After all, starch, located on the surface of grains, is washed off with water. And without it, it is impossible to cook risotto.
- Rice at the first stage will certainly be fried. Without this procedure, rice will lose its shape and transform into porridge during the subsequent manufacturing process. And in a true risotto, it should be smooth and slightly undercooked inside.
- At the second stage, Italians most often add dry white wine to rice. With it, you can coordinate the starchy taste of food, giving it an extra touch. This component is optional. However, if you did not add it at the time of manufacture, you can submit it to the finished dish.
- When the wine evaporates from the pan in which you cook the risotto, you can pour the broth. As a rule, it is added in small portions, introducing a new dose only when the previous one has completely absorbed into the rice.
- To create the risotto we are considering, peeled boiled-frozen shrimps of small parameters are usually used. If you bought unpeeled shrimp, dip them in boiling water for a couple of minutes. After removing from the pan, refrigerate and remove from the carapace. If the shrimp is large, cut them into small pieces. Small shrimps do not need to be chopped.
- In the taste of the finished shrimp risotto, sauce and spices, as well as some other ingredients, play a huge role. Manufacturing technology, depending on the recipe chosen, may transform slightly. However, the basic canons of creating a risotto cannot be changed.
Selection of ingredients
When choosing products to create risotto, you always need to pay attention to their freshness and quality. Vegetables and greens should not be dry and soft. The wine should be such that it would be desirable to drink, and not put on cooking. Even cheese should be a pity to send to the pan!
Italians are very scrupulous in choosing the components used. They believe that you need to take only dry wine, and cheese - only from the "grana" family. This cheese contains unusual crunchy granules - Parmigiano Rigiano, Trentingran, Grana Padano.
But Italian cuisine is regional. Every village in Italy has its own unique recipe, so you can safely experiment with it: replace canonical cheeses with sheep, goat or mold, and dry wine with vermouth or champagne.
Instead of butter, you can take mascarpone cheese, heavy cream, or even olive oil.
Typical recipe
Consider the classic shrimp risotto recipe. It is the easiest option. For this dish, it is best to take Arborio cheese. So you will need:
- one onion;
- two cloves of garlic;
- one carrot;
- 20 g of cheese;
- 100 g peeled shrimp;
- a glass of rice;
- a spoonful of cow butter and as much olive;
- seasoning (to taste).
This shrimp risotto recipe involves the following actions:
- Hold boiled shrimp for a couple of minutes in hot water or pour over boiling water.
- Pour oil into a hot skillet, put crushed garlic, hold for a couple of minutes and remove. Add chopped onion there, fry it, then pour in the grated carrots and wait until it becomes soft.
- Pour rice, selected spices to the vegetables, pour a little water. When it evaporates, pour in more. Do this several times until the rice is almost ready.
- Add oil, shrimp, some more water to the dish. Cover it and bring to readiness within 4 minutes. Sprinkle grated cheese on top.
With white wine
Consider another shrimp risotto recipe. We take:
- 0.2 l of dry white wine;
- 0.3 kg of rice;
- five cloves of garlic;
- 100 g of onion;
- 100 g white baguette;
- 0.3 kg boiled-frozen shrimp (peeled);
- 5 g curry seasoning;
- 100 ml cream;
- 100 g carrots;
- 100 g of cow's butter;
- 100 g of cheese;
- 100 g dried herbs;
- pinch of nutmeg;
- 1 liter of water;
- pepper;
- salt;
- 100 g celery root.
So how to cook shrimp risotto and white wine? Follow these steps:
- Peel the carrots and celery root, cut into several parts, fill with water, add pepper and salt, cook the broth. Then discard the vegetables and strain the broth.
- Peel the onions and chop finely.
- Grind two cloves of garlic.
- Defrost shrimp and wash, pat dry.
- Place 60 g butter in a deep pan with a thick bottom. Put it on low heat.
- In the melted butter, put the garlic with onions, fry them for 5 minutes.
- Shrimp in a pan for vegetables and fry them for 5 minutes.
- Next, pour the wine and stew the shrimp until the wine evaporates.
- Pour rice and fry it for three minutes.
- Now pour a glass of broth, pour spices and spices. Cook rice with shrimp, stirring constantly, so that the broth is completely absorbed. Pour in another glass of broth and wait until it disappears.
- Finely grate the cheese, combine it with cream, mix. Pour the risotto with this mixture, stir and remove from the stove.
- Cut the baguette into slices, fry it in the remaining oil in a skillet.
- Crush the rest of the garlic and grease them with croutons.
Serve the risotto to the table with garlic croutons. They will emphasize the creamy taste of the base dish.
In a slow cooker
Now let's find out how to cook shrimp risotto in a slow cooker. Take:
- 50 g of hard cheese;
- 0.2 kg of rice;
- a quarter of a lemon;
- 50 ml of dry white wine;
- 100 g of onion;
- one clove of garlic;
- half a liter of fish or vegetable broth (can be replaced with water);
- 40 g of cow's butter;
- 200 g boiled-frozen shrimp (peeled);
- pepper;
- salt.
How to cook?
Here, the manufacturing method is as follows:
- Pour a multi-glass of water into the multicooker bowl, send a quarter of the lemon there. Put the shrimp on the grill and start the “Steamed” mode for 5 minutes.
- Remove the shrimp, pour the liquid out of the bowl, then wash the bowl and dry.
- Peel the onions and crumble.
- Grate the cheese on a fine grater.
- Grind the garlic with a knife.
- Put the oil in the bowl of the multicooker, set the program “Baking” or “Frying”.
- When the butter melts, send the garlic and onions to the slow cooker. Fry vegetables for 5 minutes.
- Pour rice into the multicooker bowl. Cook it for 5 minutes on the same program.
- Add spices, salt and spices to taste.
- Next, pour a glass of warm water or broth. Set the mode to “Porridge”, “Rice” or “Pilaf”.
- After 10 minutes add the remaining broth and shrimp, stir. Cook in the same mode for another 10 minutes.
- Add cheese, stir. Leave in warm-up mode for 15 minutes.
The technology for creating this risotto in a slow cooker is slightly different from the usual, but the food is very tasty.
In creamy sauce
We present to your attention an amazing recipe for risotto in a creamy sauce with shrimp. To create this food you need to have:
- 200 g of onion;
- 100 g parmesan cheese;
- 200 g of rice;
- half a liter of water;
- 20 g of fresh basil;
- 200 g boiled-frozen shrimp (peeled);
- 50 g of cow's butter;
- 150 ml cream;
- pepper;
- salt.
Risotto in a creamy sauce with shrimp, cook like this:
- Peel the onions and crumble.
- Finely chop the greens, grate the cheese on a fine grater.
- In a hot skillet with melted butter, fry the onions over low heat until soft.
- Pour rice, fry it with onions for 5 minutes.
- Stirring the rice, pour the water in small portions. Bring rice to the required degree of readiness.
- Add shrimp and cream, stir. Cook for 7 minutes.
- Remove the risotto from the stove, pour the grated cheese into it , stir.
Sprinkle shrimp risotto in a creamy sauce before serving basil.
With mussels
Now try to cook the risotto with mussels and shrimp. We take:
- 20 g parsley;
- shrimp - 300 g;
- 400 g of rice;
- 200 g of tomatoes;
- one bay leaf;
- 500 g mussels;
- 200 ml of dry white wine;
- ½ head of red onion;
- one lemon;
- 50 ml dry martini;
- 20 g of cow's butter;
- five peas of black pepper;
- 50 ml olive oil;
- a sprig of thyme;
- 1.5 l of vegetable broth;
- ground white pepper;
- salt.
Cook this dish like this:
- Sauté the crumbled onions in a saucepan in a pan of butter until soft. Pour a glass of wine into it, add peas of black pepper, a sprig of thyme, mussels and a bay leaf. After a minute, send the peeled shrimp to the saucepan. If the mussels are fresh, salt is not necessary, because they contain enough salt.
- Cover the pan, simmer over moderate heat for three minutes, until the mussels open. Then add the chopped parsley, chopped tomatoes, peppers, stir and remove from the stove.
- Heat olive oil in another saucepan, fry the rice on it so that it is saturated with oil. Then pour 1/3 of the available broth into the stewpan.
- When the broth boils, reduce the heat and cook, stirring constantly and adding the broth as it boils. About halfway through this process, pour a shot of martini. When the rice is almost ready, salt it.
- Now add lemon juice, a pinch of parsley and the contents of the pan move here. Mix everything carefully and remove from the stove.
Reviews
What do people say about shrimp risotto? This dish is liked by many housewives. After all, using rice suitable for the qualities, cooking skills and turning on imagination, you can cook completely different risottos.
Some say that cooking up this dish is not difficult for them. Others have to tinker a bit. Some people complain that using local and inexpensive rice to prepare this dish, they got the usual mess of mush.
But from starchy rice varieties, they were able to cook up the same type and creamy risotto, in which each grain of rice is located separately from each other. Try to cook a wonderful shrimp risotto and you. Enjoy the hassle in the kitchen!