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Risotto with shrimp, tomato and basil
Chapter VI ·
Fish & seafood · Nº 193
Risotto with shrimp, tomato and basil
12 ingredients
4 steps
Ingredients
Method
Ingredients
For
300 g
rice
, vialone nano, arborio or carnaroli
1½ l
chicken broth
, boiling
4 tablespoons
butter
, unsalted
16
shrimps
, large, peeled and cleaned; 16 to 20 pieces
3 tablespoons
olive oil
100 ml
onion
, grated, drained of water
1 clove
garlic
, peeled and finely chopped
3
tomatoes
, medium, ripe, peeled and seeded, diced
120 ml
white wine
, dry
½ cup
basil
, leaves
salt
black pepper
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Method
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1
Season the shrimp with a little salt and black pepper. In a large pot, melt two tablespoons of butter over medium heat. Add the shrimp and sauté for 2 minutes. Remove them from the pot and set aside on a plate.
2
Put the olive oil in the pot used for the shrimp. When it heats up, add the grated onion and garlic. Sauté until the onion's liquid has evaporated, without letting it take on color. Add the rice without rinsing and stir for 3 minutes. Add the chopped tomatoes and the white wine. Stir until the liquid is absorbed.
3
Add a large ladle of the previously heated broth and stir constantly until it is almost absorbed. Repeat this until the rice is cooked but still firm. About 30 minutes.
4
Add the remaining butter, the Parmesan and the basil. Stir, taste for salt and adjust. Divide the risotto among deep plates. Reheat the shrimp, place four or five on each plate and serve.
From the same chapter
Fish & seafood · Nº 144
Tuna in Sesame Crust
Fish & seafood · Nº 145
Grilled Tuna with Tartare Rouge Sauce
Fish & seafood · Nº 146
Bacalhau à Brás
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