Risotto with shrimps and green peas
The absolute classic of the northern regions of Italy since the beginning of the 19th century. The basics of making risotto are the use of special rice, broth, butter, and cheese. Using these combinations will make a very good risotto. The recipe here has been changed in several parts, but the final result is exactly the same delicious and creamy risotto as it should be. Risotto is a food that is super-easy to prepare but also very easy to un-succeed. I recommend to follow the prescription recommendations below, to be careful and the result will be always great.
Preparation time: 30 min
Level: Moderate
Quantity: Serves four
Ingredients:
1. About 250-300g of good quality risotto rice (arborio or carnaoli). Carnaoli is easier to make, and result will be more creamy risotto. Arborio gives you a light risotto and it is easier to boil over. In general, the classic is that risotto could be a bit al dente, but it depends on the preferences of the eaters.
2. 1 medium onion finely chopped
3. 3-4 large garlic cloves finely chopped
4. White dry wine, sour champagne or prosecco, 2-3 glasses
5. 100-200g finely grated Parmesan, 50g of finely grated parmesan for serving
6. 100ml good olive oil
7. Hot water for a couple of glasses
8. 200g peeled shrimp
9. 250g frozen or fresh green peas
10. Sea salt and freshly ground black pepper. Be careful with adding salt as different parmesans having varioussalinity and the salt can be always added at the end if needed.
Preparation:
1. heat 2-3 tablespoons of oil in a thick bottom pot, add onion and garlic and fry gently (not brown)!
2. Add rice and mix with fried onion and garlic. Stir gently for about 1 minute while stirring (do not brown).
3. Lower the heat halfway, add a glass of wine and mix.
NB! In the future, the risotto must be mixed almost all the time. With stirring, the starch comes out of the rice and the risotto becomes creamy. The bottom should not form a layer that does not mix well afterward.
4. When the liquid evaporates and the rice becomes drier, add a glass of hot water, stirring constantly. Repeat the process 4-5 times.
5. Lightly season with salt and add a little black pepper to spread the flavor of pepper.
6. When the rice is almost ready but al dente in the middle of the rice grain, add 1-2 glasses of wine
7. Add green peas and shrimps. Add freshly ground black pepper.
8. Mix until the rice begins to dry slightly, then mix in 100-200g of parmesan (the remaining parmesan may be left separate after serving to shake)
9. When the parmesan is mixed, add about 80 ml of oil immediately, mix thoroughly and let ‘rest’ for about 1-2 minutes under the lid.
10. If necessary, season with warm and black pepper and serve immediately.
Ready !!
