Risotto with shrimp and white wine. Shrimp risotto: recipes

home

Adviсe

Northern Italian dish - shrimp risotto

We will look in detail at the method of preparing this dish. If you pay attention, you will definitely succeed. Its preparation is quick in time, but requires close attention! We will present a traditional cooking recipe that includes round rice, water, dry wine, shrimp, butter and onions. Of course, various variations of this dish are possible using other types of rice, broth instead of water, adding cheese (Italians do not add cheese to risotto with seafood or fish), replacing butter with vegetable oil, and so on. To prepare shrimp risotto for 6 medium servings we will need:

round grain rice of a suitable variety - 400 g;
hot water - 2 l;
dry wine - 100 ml;
frozen shrimp - 1 kg;
onion - 1 pc.;
butter - only 300 g;
salt.

Preparatory work. Buying the right rice

This shrimp risotto recipe requires using the correct rice for the dish. The cereal that suits us should be one of three varieties: carnaroli, arborio or vialone nano. It is these types of grains that are very rich in starch, which is important for this dish.

Preparing the onion

The onion should be finely chopped. Vegetables shredded on a grater or chopped in a food processor will not work. It needs to be chopped very finely with a knife. The onion pieces should be the size of grains of rice!

Choosing wine

According to Italian traditions, dry white wine is used for risotto. It is not recommended to use a stale drink if its smell or taste has already changed.

Preparing the water

From the very moment you start cooking, that is, frying the onions, you should already have hot boiled water stored. Because if you pour cool water into the dish you are preparing or start heating it late, nothing will work.

Shrimps

We will need ordinary frozen sea creatures. For risotto, we defrost them and peel them. It is better, of course, to purchase an already purified version for this dish.

For shrimp risotto we use not animal fat, not vegetable fat, but butter. It should be with a high percentage of fat content and of high quality.

Dishes for ready meals

The risotto plates need to be warmed up! If you put food on cold plates, the rice will immediately harden, which will be unaesthetic and not very tasty.

Let's start preparing shrimp risotto. Fry the onion

We need a large deep frying pan. We heat it up and melt the butter there (about 100 g). Add very finely chopped onion. Fry it over medium heat, stirring with a wooden spatula until it becomes soft and transparent. The onions should not turn brown! In this case, its taste will change, and it will become unsuitable for this dish.

Cooking rice

Place rice in prepared onion. For shrimp risotto, do not pre-rinse the rice. A large amount of starch will come out of it along with water, which will not allow you to obtain the desired consistency of the finished cereal. Stir the contents of the pan constantly to achieve light frying of the rice. But it should absorb a lot of oil and onion flavor. And after 30-60 seconds the cereal will become translucent and darkened.

Add wine

Pour in the alcoholic drink and season with a little salt. Cook in the same way until the liquid is absorbed into the rice.

Filling with water

When the alcohol has evaporated, pour hot water. To do this, we use a ladle or mug. Scoop out the liquid and pour it into the pan in a circle or in several small portions. The liquid should be approximately ¼ of the volume of rice. From this moment on, stir periodically at intervals of 20-40 seconds. When the liquid disappears from the pan, add more. Place shrimp in half-cooked rice. At this time there should be about half of the water.

Prawn risotto is ready

After 15-20 minutes from the time we put the rice in the pan, the dish is cooked. Season it with finely chopped butter. Mix carefully to injure the grain as little as possible.

We're setting the table

Place on warm plates, making sure the shrimp are on top. This will give the shrimp risotto a finished look. This dish must be served immediately, because... after some time it will naturally harden and stick together into a lump! This recipe is used to make risotto with squid and other seafood. Only instead of shrimp, for example, peeled squid carcasses, cut into thin strips, are used.

For the recipe with photos, see below.

An exquisite dish with a delicate creamy taste - shrimp risotto, one of my favorite Italian dishes! To prepare this dish, you can use either fresh or frozen shrimp. The size of the shrimp doesn’t matter either; it turns out delicious with both large king and small regular shrimp.

I made this risotto in fish broth. To prepare it, you need to cook any sea fish (400-500 grams) with bay leaf, chopped onions and black peppercorns. After boiling, cook over medium heat for 30-40 minutes (no need to add salt!). Then strain the broth and you can prepare risotto with shrimp.

Shrimp risotto recipe

The set of products is as follows:

jasmine or arborio rice 1 cup;
shrimp 400 grams;
fish broth 800 ml;
olive oil 4 tbsp;
1 clove of garlic;
½ onion;
½ glass of dry white wine;
salt and ground pepper to taste.

You can decorate the finished risotto with chopped fresh cilantro or parsley.

Boil the shrimp, remove shells, heads and intestinal rims. Rinse the rice until clean and let the water drain.

How to cook tender shrimp risotto

Heat the olive oil, fry the garlic, cut into thin slices, for 30 seconds. Then add finely chopped onion and fry, stirring, until the onion softens.

Now pour in a little wine and let it evaporate, stirring constantly. Pour in the rice and add the remaining wine, simmer, stirring constantly (medium heat). Now is the time to add salt and pepper to our risotto.

As soon as the rice has absorbed the wine and oil, begin adding warm broth in portions. Pour in 200 ml of broth and cook, stirring, until the rice absorbs the liquid. We do this 4 times. At the end of cooking the risotto, add shrimp to it, stir again, turn off the heat.

For a more piquant taste, you can add finely grated Parmesan cheese. It will melt quickly and give the risotto a creamier consistency. That's it, our shrimp risotto is ready, serve immediately, before it cools down. Bon appetit!

Everyone is interested in your opinion!

Don't leave in English!
There are comment forms just below.

For shrimp risotto seafood should be cleaned and the shells boiled to obtain fish stock. This broth is filtered and then poured in portions into the rice. The creaminess of shrimp risotto comes from grated Parmesan cheese, whipped with butter.

Basically, round rice of the Arborio, Vialone Nano or Carnarole varieties is used for risotto. Before water is added to the rice, it is fried in olive oil or butter so that it absorbs the fat. Then they begin to add water to it - in portions, stirring constantly, waiting until the water is absorbed and only then adding more water. Water can be replaced with meat, chicken, fish or vegetable broth. Just 1 glass of rice may require up to 3-4 liters of liquid. The risotto filling is cooked separately until almost done, and then added to the rice at the very end - as is the case with shrimp risotto.

Shrimp risotto - recipes

Risotto with shrimp and avocado.

Ingredients: 50g peeled shrimp, 100g butter, 1 avocado, 100ml white wine, 300ml cream, 250g rice, salt, pepper, curry.

Preparation: fry the shrimp meat in butter, add pepper, salt and curry. Pour white wine into the shrimp, then cream, simmer over low heat. After a few minutes, add the diced avocado and simmer until done. Fry the rice in oil, add water in portions, stir, at the very end add shrimp and avocado, stir.

Risotto with shrimps and mussels.

Ingredients: 300g unpeeled prawns, 600ml hot vegetable broth, saffron, 500g mussels in butter sauce, 50g butter, 2 shallots, 3 strips of smoked bacon, 150g dried tomatoes, 300g arborio rice, 200ml dry white wine, parsley.

Preparation: peel the shrimp, place the shells in hot vegetable broth, add saffron. Boil the mussels. Melt the butter, add finely chopped shallots and strips of bacon, fry for 5 minutes until the onions are soft and the bacon is crispy, add the chopped tomatoes, then the rice. Stir, pour in the wine, bring to a boil, reduce heat and cook until the wine is absorbed into the rice. Add mussel oil to the broth, strain the broth and add it to the rice - in small portions so that it is gradually absorbed into the rice. When the rice is ready, add the shrimp and mussel meat.

Risotto with shrimp and green peas.

Ingredients: 450g unpeeled shrimp, 400 ml chicken or vegetable broth, 15g butter, ground black pepper, salt, 1 tbsp. olive oil, 1 onion, 400g arborio rice, 125 ml dry white wine, 150g green peas, parsley.

Preparation: peel the shrimp, place the shells in the broth brought to a boil, reduce the heat, cook for 20 minutes, strain the broth from the shells. Add water if necessary to make 1.2 liters of broth. Pour the broth into the pan, reduce heat, and cover with a lid. Separately, melt the butter, add shrimp meat, salt, pepper, and fry for 2 minutes. Sauté chopped onion in vegetable oil, add rice, fry until the rice absorbs the oil, add wine, cook until it is absorbed. Add broth to the rice, 125 ml portions, each time waiting for the rice to absorb the water before adding more. Add shrimp, green peas, heat through, add parsley.

You can prepare risotto with shrimp, as well as with any other seafood. This version of risotto can be consumed both hot and cold.

Liana Raimanova

Risotto is called a universal dish. It is prepared with all kinds of additives: meat, vegetables, seafood. Risotto with shrimps – perfect option when you need to serve something special, exotic to the table.

Every housewife can prepare it, and all the main ingredients for the dish are available. If you master the recipe for classic risotto, then based on it you will be able to prepare a wide variety of types of dishes, based on what you have on hand.

Choosing products for risotto
Rice is the main component of the dish. We choose round varieties. Now they sell special packages with the inscription “Rice for risotto”, you can use it.
If opportunities permit, purchase the one that the Italians use: Vialone Nano or Carnaroli. Arborio is perfect. It is also found in our supermarkets.
As a last resort, use round Krasnodar rice

The wine must be dry white. The Italians say that you shouldn’t add wine to a dish that you don’t like the taste of. Choose your favorite brand.
We buy shrimp frozen; before cooking, of course, we defrost them, clean them, and cut them into pieces.
It is better to use olive oil, but again, if you don’t have it on hand, get out of the difficult situation and take regular sunflower oil, the main thing is that it is refined. Otherwise, the smell will overwhelm the aroma of the finished dish.
These are the main ingredients for the classic version with shrimp, choose additional ingredients based on the step-by-step risotto recipe.
Ingredients for 2-3 servings:
round rice – 100 g;
unpeeled shrimp – 250 g;
vegetable oil – 2 tablespoons;
dry white wine – 100 g;
1 medium sized onion;
garlic – 1 clove;
a pinch of pepper mixture;
water – 0.5 liters;
salt to taste.

Cooking method:
Defrost the shrimp. Clean out the insides and throw away. We put the shell, legs and head aside. They will be useful to us.
Marinate the shrimp meat in a mixture of peppers and salt for 30 minutes.
In a thick-bottomed saucepan in heated oil, sauté the crushed clove of garlic, this will add flavor to the oil. We take out the garlic.
Fry the chopped onion half in the same oil along with the leftover shrimp. Add half a liter of water. After 20 minutes, remove the shrimp broth from the heat. Cool and strain. The result was broth for shrimp risotto.
In a frying pan in oil, fry the remaining half of the onion until transparent. Pre-cut the onion.
Pour dry rice into the pan (do not rinse it). Fry until golden brown.
Pour in the wine and stir until it dissipates. This usually takes little time.
When the rice in the pan becomes dry, begin to gradually add shrimp broth. It should not cover the cereal. Don't forget to stir and add broth as it evaporates.
The rice should increase in volume, but there is no need to bring it to full readiness. After about 15-20 minutes, turn off the stove and close the lid.
After 10 minutes, turn on the heat, add the shrimp meat and fry for another 3-4 minutes.

Serve risotto immediately

Before serving, garnish the plate of risotto with a slice of lemon and place a small piece of butter in the middle. In the photo of risotto you can see how the finished dish is prepared in different ways.
If you understand how to cook shrimp risotto, you can master any variety of dish with various additives.
Risotto with shrimp and mushrooms in a slow cooker
At home, you can use a slow cooker to prepare shrimp risotto.
View this post on Instagram
To make the dish even more filling, add mushrooms. To the specified amount of ingredients, take another 250 grams of any fresh mushrooms and 2-3 tablespoons of cream.
In this case, we will make the broth in advance based on mushrooms. Fill half the mushrooms with cold water. After the liquid boils, add bay leaf, herbs, carrots in cubes, celery root, chopped onion. Boil for 25 minutes over low heat. Remove the pan from the heat. Let cool. We filter. We put it aside.
Turn on the multicooker in the “Frying” or “Baking” mode. Fry chopped onion in oil with small pieces of fresh mushrooms and shrimp meat until the onion becomes transparent. Remove mushrooms, shrimp, and onions with a slotted spoon. We put it aside.
Fry the dry rice for a few minutes until golden brown.
Pour in the wine and wait for it to evaporate.
We switch the multicooker to the “Stew” mode. Pour in 300 grams of broth (a little more than a glass). Set the timer for 10 minutes.
After the signal, add mushrooms and shrimp to the rice. Set the timer for 10 minutes. If required, add a little broth.
After 10 minutes, add cream to the risotto and stir. Leave until serving.
We decorate the finished dish directly in portioned plates with herbs and tomatoes.

Risotto with shrimp and mushrooms it will be richer, if you sprinkle it with grated cheese before serving. Parmesan is great.
Risotto with shrimp and vegetables in a cauldron
The cauldron is ideal for preparing risotto at home. A container with thick walls and a bottom: the rice will not burn, but will simmer.
This is exactly what you need for real risotto.

Additional Ingredients:
medium-sized tomato with elastic skin;
bell pepper – 1 piece;
parmesan – 50 g;
pickled corn - a quarter of a jar;
butter – 30 g.

Cooking method:
We prepare the broth in advance: you can make it based on shrimp or sea fish, you can make a vegetable broth. Let's add salt to it.
Marinate the shrimp meat if using frozen ones. If you purchased ready-made shrimp, you don’t have to marinate them, just defrost them at room temperature.
Fry the garlic in a cauldron and remove it. Sauté onions with shrimp. Take it out and put it aside.
Fry the rice until golden brown.
Add the broth little by little as it evaporates. Cook for about 15-20 minutes. There is no need to stir rice often in a cauldron. Just make sure to keep it moist at all times, but not swimming in the broth.
Add shrimp with onions, finely chopped tomato and pepper, add corn. Mix.
Place butter on top and close with a lid. We wait 15 minutes.
Place the finished risotto in portioned plates, sprinkle with grated cheese and herbs. Serve on the table.

It is convenient to cook large quantities of risotto in a cauldron. There is plenty of space in the container and the rice steams properly.
What else can be used as additives for shrimp risotto?
Green peas go well with shrimp. In this case, replace the bell pepper with about a quarter can of pickled peas.
Many people don't like seafood risotto with cheese. You can season the finished dish with fresh cream and put a piece of butter on top.
If you add tomato paste to a variation of the classic recipe, you get a new dish - tomato risotto with shrimp. Tomato paste is added 2-3 minutes before the end of cooking.
Alternatively, make risotto with shrimp and lobster or shrimp and mussels. Then take an equal amount of the selected ingredients and cook in the same way as in the previous cases.
You can experiment and create your own tastes - after all the main thing in risotto– bring the rice to the desired state of readiness. And to do this, you need to turn off the dishes with risotto at the right moment so that it reaches itself.
A simple recipe for risotto with shrimp, follow the video:
21 December 2018, 17:58

How to cook shrimp risotto? The best advice is to be in the mood. Risotto is the cornerstone of Italian cuisine, one of the most interesting and popular dishes. Risotto is usually offered as an alternative to pasta. I don't even know if there is a restaurant in Italy that doesn't have risotto on the menu. Usually there is a choice of pasta or risotto.

It is unlikely that risotto is a type of soup or porridge. Considering that the technology for preparing risotto is not similar to the technology for first courses or porridges, this is probably a completely special, separate dish in cooking. I would even venture to suggest that risotto is closer to paella and pilaf.

What I like about risotto is that, using acquired cooking skills, rice that has suitable properties, and turning on your imagination, you can prepare risotto that is completely different from each other.

Preparing shrimp risotto is not the longest process. Rice cooks for 20-25 minutes. Well, a little more preparation. So, as a rule, no more than an hour. Especially in the fall, when vegetables, herbs and root vegetables are in abundance, it is worth preparing a special risotto with shrimp and various vegetables.

Ingredients (2 servings)

Rice (arborio) 1 cup
Shrimp 150 g
Green peas 50 g
Carrot 1 piece
Parsnip 1 piece
Basil 1-2 sprigs
Garlic 1-2 cloves
Olive oil 3 tbsp. l.
Butter to taste
Black pepper, salt, nutmeg, sugar Spices

Add a recipe to your phone

Risotto with shrimps. Step by step recipe

For shrimp risotto for breakfast, it is best to use smaller shrimp. For example, size 70/90 is the number of shrimp in one kilogram. I remember when I was a child, shrimp were sold in the Ocean store and by the glass on the beach near the Black Sea. And now they are sold in any, even the smallest store, because... Shrimp have gone from being exotic to becoming a common attribute for “drinking beer.” If you want to tinker with unpeeled shrimp, no one is stopping you. But you can buy already peeled shrimp.
Shrimp for risotto
Pour boiling water over shrimp meat or whole shrimp to thaw. After 5 minutes, drain the water. Remove shells from unpeeled shrimp. Place the shrimp meat on a plate.
Vegetables for risotto
Heat olive oil in a saucepan or saucepan and fry the peeled and crushed garlic in it. Garlic's job is to flavor olive oil. Fry the garlic until darkened, then discard.
Flavor olive oil with garlic
Peel the carrots and parsnips and cut into cubes. Fry carrots and parsnips in flavored oil. The vegetables should become soft and begin to brown a little.
Fry carrots and parsnips in flavored oil
Add fresh or frozen green peas to the fried vegetables. Salt and pepper the vegetables, add nutmeg on the tip of a knife and 0.5 tsp. sugar - this will preserve the green color of the peas.
Add green peas to fried vegetables
Add rice and fry it with vegetables for several minutes.
Add rice and fry it with vegetables for a few minutes
Pour in broth or regular hot water in small portions. Add each subsequent portion only after the rice has absorbed the previous one. One cup of arborio rice can easily absorb 4 or more cups of liquid. Usually arborio is cooked for 20-25 minutes.
Pour in broth or regular hot water in small portions.
5 minutes before the end of cooking, add boiled and peeled shrimp to the risotto and stir. Continue to simmer until the rice has completely absorbed the moisture. The rice should be completely cooked, although there should be a subtle firmness inside each grain.
5 minutes before the end of cooking, add shrimp to the risotto.
To improve the taste, I recommend adding 1-2 tsp to shrimp risotto. butter.

Sections