2 cups arborio rice
1/2 lb medium shrimp
1 tablespoon olive oil
1/2 a cup chopped onion or shallot
4 cups chicken stock or shrimp stock.
2 tablespoons butter
1/4 cup white wine
Peel and clean the shrimp.
chopped the onions.
chopped a few leaves of parsley
Put the stock in a saucepan and simmer slowy keeping hot for the rice.
Brown the onion in one tablespoon olive oil
add the the shrimp
saute for about 10 min.
Keep on the side.
In another pan heat the 2 tablespoon butter when the butter is melted and very hot add the rest of the onion and the rice.
Add the the wine and add a cup of the hot stock to the rice
Mix with a wooden spoon as you add the stock
ounce the rice has absorb the liquid add another 1/2 cup at a time
let the liquid evaporates after each time you add more stock and go on mixing ounce and a while
It should take about 25 minutes .
When the rice is cook add the cream to make it rich and creamy . Mix
Add the shrimp and rewarm every thing together
Add the grated cheese and a spring of parsley
A table. bon appetit
-You can froze the basic risotto. do not add the cream and the shrimp till you are ready to use the risotto
-The recipe is for 4 persons. if you just want enough for yourself make the full amount of basic risotto and freeze the rest. Cook as many shrimp you want .Next week you may make some more shrimp risotto or another kind of risotto.
- You can use shrimp stock instead of chicken stock. shrimp stock is the easier think to mak
Shrimp stock recipe
Keep your shrimp shells
Put them in a pan cover with water
add a small onion
!/2 a cup of carrots
1/2 cup of celery
1 bay leave
1 spring of time (or dry thyme)
salt and pepper.
Cook for about 1 hour and strain.
Use what you need and freeze the rest