Cream of shrimp risotto
Instructions
Saute in a knob of butter 1 shallot, chopped; Add the heads and the shells of shrimp, packing them with a wooden spoon to let out all their spirits (stored shelled queues), so fiammeggiateli with half a glass of brandy.
When the alcohol evaporated, add 100 ml of wine and let it reduce by half; Add salt and pepper, add the tomato puree, the aromatic, with mince and cook over moderate heat for 10 minutes then rinsed with 150 ml cream and, after 2 minutes, pass the sauce through a sieve, yielding a thickish cream.
FRY one chopped shallots in 2 tablespoons oil; Add the rice, toast, wetting with 30 ml of wine then take it in kitchen by adding the cream of shrimp and fish broth as necessary.
Apart, FRY scampi tails in a knob of butter; fiammeggiatele with a little brandy, flavour with salt and pepper, cover with 20 milliliters of wine and with the remaining cream, then roundtrip with their cooking the risotto is ready.
Mix and vinegar with a knob of butter and a chopped pizzichino.
Ingredients and dosing for 4 persons
- 280 g of rice
- 650 g of scampi
- 300 g of tomato pulp
- 2 shallots
- 1 tablespoon of chopped parsley, thyme, marjoram
- Pepper
- Fish broth
- 1 pinch of paprika
- 17 cl of cream
- 3/4 cup of brandy
- 15 cl of dry white wine
- Butter
- 2 tablespoons of olive oil
- Salt