Shrimp Risotto recipe | Risotto ai gamberi

Directions

• Broth
• In a medium sauce pan add the oil and put your flame on medium. Add the garlic and remove once golden.
• Now add the shells of the shrimps.
• Add the white wine mad evaporate.
• Now add carrot, celery and onion.
• Time to add the water and bring to a boil. Lower the heat and place a lid on pot.
• Let it cook at least 20 minute.
• You can also skip this process and use vegetable stock but flavor of risotto will not be the same.
  
• Risotto
• On a medium heat place a sautés pan add the oil until hot. Add your rice and stir for 3 to 4 minutes.
• When rice is nicely toasted add your wine.
• Once wine evaporates add 2 scoops at a time your broth. Keep stirring and as broth evaporates add more. This process should take 16 to 18 minutes.
• When rice is 3/4 way cooked add 1/3 of the shrimp you have chopped.
• Stir and now add your saffron.
• Once shrimp cook taste and adjust salt and fresh cracked black pepper.
• Now drizzle 3 tablespoons of extra virgin olive oil and stir in the risotto.
• Now set aside with lid on.
• In a large frying pan put 2 tbsp of extra virgin olive oil and on a high heat make it hot. Now add your shrimp one at a time to sear. Seat on both sides and add a little wine and the juice of half a lemon.
• Once wine evaporate pour the seared shrimp over the risotto.
• Now gently mix and it’s all ready to eat!