Shrimp Risotto (Risotto di Gamberi)
Instructions
Shelled shrimp, bring to a boil 100 cl of water and add the Knorr fish bouillon granules.
Finely chop the shallot and fry gently with olive oil and garlic, remove garlic, add the rice and let flavour, wet with white wine, add the shrimp and three ladles of fish broth, Cook stirring and adding the broth, as rice dries.
Continue cooking for about 15-18 minutes.
Almost at the end of cooking add the chopped parsley, mix well and add a drizzle of raw oil.
It's a very delicate taste risotto, a first for a seafood meal.
Ingredients and dosing for 4 persons
- 300 g of rice for risotto
- 500 g of fresh shrimp (shrimp or frozen)
- 1 shallot
- 1 clove of garlic
- 1/2 cup of olive oil
- 2 tablespoons of granular knorr fish bouillon
- 1/2 cup of dry white wine
- 1 sprig of parsley
- 100 cl of water