Shrimp and Parmesan Risotto Recipe
There are dishes that at first glance say nothing but once you put them in your mouth they are capable of awakening thousands of pleasant sensations. This is what happens with this risotto, which at first glance does not seem like anything special, almost white rice with some prawns without more, but whose flavor will conquer you at the first bite.
Ingredients to make Prawn and Parmesan Risotto:
- 200 grams of carnaroli rice
- 200 grams of white shrimp
- 1 liter of fish broth
- 100 grams of Parmesan cheese
- 1 teaspoon minced garlic
- 1 pinch of salt
How to make Shrimp and Parmesan Risotto:
- We start by peeling the prawns and reserving them. We put the heads and shells in a saucepan along with a little more than a book of water and bring to the fire until it starts to boil. Let cook for about five minutes, remove from heat and strain. This way we will have ready a homemade seafood broth that will go perfectly for this recipe for prawn and parmesan risotto.
- Tip: You can also use any other fish broth you have made at home.
- Put a few drops of oil in a large saucepan and when it is hot, sauté the peeled prawns. We cook them for a couple of minutes, take them out and reserve.
- In the same pan add the rice and put it on the fire. Stir for a couple of minutes and add half a liter of the broth that we have made. We let it cook and every time we see that it runs out of broth, we taste the rice and add broth little by little until it is almost done.
- When the rice is a little hard in the center, add the sautéed prawns, a little minced garlic and the cheese. Stir well, let the prawn and Parmesan risotto cook until the rice is done and has a sweet point. If necessary, adjust the salt.
- When the shrimp risotto is ready, we serve immediately. We can accompany this recipe with a good tomato salad or a lettuce and tuna salad.
