Risotto with Shrimp Cream

Name: Risotto with Shrimp Cream
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Scampi 2.2 lbs; Extra virgin olive oil 3 ½ tbsp; Shallot 2.1 oz; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Fresh liquid cream 3 tbsp; Lemons 1; Thyme to taste; Shallot 1.5 oz; Brandy 1.1 oz; Extra virgin olive oil 2 tbsp; Parsley 1 tuft; Water 4 ¼ cups; Scampi heads and shells; Garlic 1 clove; Ground pepper to taste; Coarse salt to taste; Tomato paste 1 spoonful

603

Calories per serving

Gluten Free

Energy Kcal 603
Carbohydrates g 74.2
of which sugars g 4.7
Protein g 20
Fats g 23.3
of which saturated fat g 4.4
Fiber g 2
Cholesterol mg 156
Sodium mg 450

Difficulty: Average
Prep time: 25 min
Cook time: 50 min
Serving: 4 persone
Cost: High

PRESENTATION

There are recipes made to make a dinner special, such as risotto with shrimp cream. With its refined touch and delicate, enveloping taste, it is the perfect first course for a candlelit tête-à-tête. The citrus scent of this creamy risotto will attract your sweetheart even before tasting it. At the first bite, all the intense aromas of the shrimp cream risotto will explode in the mouth, winning over your partner, who will definitively succumb to this appetizing temptation. For singles, shrimp cream risotto will be an excellent test to win over the desired guest's palate!

INGREDIENTS

603

Calories per serving

Carnaroli rice 1 ½ cup (320 g)

Scampi 2.2 lbs (1.2 kg)

Extra virgin olive oil 3 ½ tbsp (50 g)

Shallot 2.1 oz (60 g)

Garlic 1 clove

Fine salt to taste

Black pepper to taste

Fresh liquid cream 3 tbsp (45 g)

Lemons 1

Thyme to taste

for the shellfish broth: Shallot 1.5 oz (40 g); Brandy 1.1 oz (30 g); Extra virgin olive oil 2 tbsp (30 g); Parsley 1 tuft; Water 4 ¼ cups (1.2 l); Scampi - heads and shells; Garlic 1 clove; Ground pepper to taste; Coarse salt to taste; Tomato paste 1 spoonful

Preparation

How to prepare Risotto with Shrimp Cream

To prepare the shrimp cream risotto, start by cleaning the shrimp. First, remove the heads 1, then, with the help of scissors, cut along the belly 2 and gently remove the shell 3. Use tweezers to remove the dark filamentous part on the back, which is the intestine. At this point, set the pulp aside and use the scraps to prepare the crustacean broth, which will be used for cooking the risotto.

Slice the shallot and place it together with the oil and crushed garlic in a pan 4. Let everything brown over high heat and add the shrimp scraps 5. Wait a few minutes, stirring occasionally, and then deglaze with brandy 6.

Once all the alcohol has evaporated, add the parsley, then add the water 7, coarse salt 8, and whole peppercorns 9.

Lastly, add the tomato paste 10, stir, and let cook over moderate heat for 30 minutes. Once the crustacean broth is ready, you can strain it through a sieve 11. Now proceed with the shrimp cream: in a pan, pour 1.5 tbsps of oil along with a clove of garlic 12 and let it brown over moderate heat, then remove it.

Add the cleaned shrimp. Let them brown on both sides for a couple of minutes, salt 13, and deglaze with lemon juice 14. Take some shrimp for the cream 15; set the others aside to decorate the dishes.

Place the shrimp in a high-sided container 16, add a ladleful of broth 17, fresh cream 18.

and blend with an immersion mixer to make a cream 19. Now start with the risotto: finely chop the shallot and transfer it to a pan where you have poured the remaining oil 20. Let it gently brown with a ladle of broth 21.

Then add the rice 22 and let it toast for a few minutes, stirring often with a wooden spoon. Once the rice has slightly changed color, start adding a ladle of broth 23. Stir everything and cook the rice by adding more broth one ladle at a time, letting the liquid absorb before adding more. When cooked, stir in the shrimp cream 24.

Flavor with grated lemon zest 25 and thyme leaves 26, and serve by garnishing the dish with the shrimp set aside earlier 27. Your shrimp cream risotto is ready to be enjoyed!