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Shrimp risotto
Chapter VI ·
Fish & seafood · Nº 195
Shrimp risotto
13 ingredients
5 steps
Ingredients
Method
Ingredients
For
1.2 kg
shrimp
, medium, with heads and shells
60 ml
cachaça
1 tablespoon
olive oil
50 g
onion
, chopped
2 tablespoons
tomato paste
350 g
carnaroli rice
80 ml
white wine
, dry
16
waters
, in ladles, for the shrimp broth
200 g
pupunha palm hearts
, fresh, diced
200 g
requeijão
, creamy
black pepper
, freshly ground
parsley
, chopped
salt
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Method
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1
Peel the shrimp and prepare a broth with the heads and shells. For the broth, sauté the shells in olive oil, add onion, herbs, tomato paste and water, and let it simmer for 30 to 40 minutes.
2
Sauté the seasoned shrimp in the olive oil. Flambé with the cachaça, remove from the pan, let cool and peel with your hands.
3
Add the onion, let it sweat a little and add the tomato paste. Add the rice and sauté for two more minutes. Pour in the white wine and reduce.
4
Add four ladles of the shrimp broth and reduce until dry, stirring constantly. Continue the same process with the broth, adding two ladles at a time until the rice is al dente.
5
Add the palm hearts, the requeijão and the shredded shrimp. Season with salt and pepper and finish with parsley.
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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