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RISOTTO WITH SHRIMPS AND DRIED TOMATOES
Rice 400cc Shrimps 15 or Prawns 6 with tails (Preferably with head and whole shell) Roasted tomatoes in oil 3 tbsp (dried tomato is also good) Onions (minced) ¼ White wine 40cc Olive oil 20cc Vegetable broth 1 ½ cup Salt & pepper Basil or parsley for garnishment Water 400cc Onions roughly chopped ¾ *No peanuts, tree nuts, milk, eggs, soy, wheat |
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1. If shrimps or prawns have their tail, head, and shell,
remove from the meat. Devein the shrimps (black string on shrimp’s back). Chop
the shrimp meat to bite size.
2. Boil 400cc water with onions and tails, 2 heads, and shell, about 15 minutes. Don’t have the heads? It’s OK. Just put all the tails. Skim away any foam that rises to the surface.
3. Remove from heat and strain. Keep the shrimp broth.
4. Add olive oil and sauté the minced onions in medium heat. When onions are transparent, add chopped shrimp meat.
5. After shrimps turn red, add rice and sauté, about 15 minutes. Stir constantly in low medium heat.
6. When rice becomes opaque, add white wine first, and then shrimp broth. Keep stirring.
7. Add vegetable broth little by little, allowing rice to observe the liquid each time, slowly. Keep stirring.
8. Add salt and pepper to taste.Rice should taste just a little bit hard inside. It will be ready when served.
9. Add chopped fresh basil when done.
You want cheese on your risotto?
I usually love to have it, too, but I don't really need it on this recipe because it is very creamy, thanks to olive oil and slow cooked onions.
2. Boil 400cc water with onions and tails, 2 heads, and shell, about 15 minutes. Don’t have the heads? It’s OK. Just put all the tails. Skim away any foam that rises to the surface.
3. Remove from heat and strain. Keep the shrimp broth.
4. Add olive oil and sauté the minced onions in medium heat. When onions are transparent, add chopped shrimp meat.
5. After shrimps turn red, add rice and sauté, about 15 minutes. Stir constantly in low medium heat.
6. When rice becomes opaque, add white wine first, and then shrimp broth. Keep stirring.
7. Add vegetable broth little by little, allowing rice to observe the liquid each time, slowly. Keep stirring.
8. Add salt and pepper to taste.Rice should taste just a little bit hard inside. It will be ready when served.
9. Add chopped fresh basil when done.
You want cheese on your risotto?
I usually love to have it, too, but I don't really need it on this recipe because it is very creamy, thanks to olive oil and slow cooked onions.
