My husband, among so many nicknames, calls me the “risotto queen” and I get all vain hahahaha, but modesty aside, this one was really delicious.
Before preparing this dish you need to prepare 1 liter of shrimp or vegetable broth. Homemade broth is always much tastier, but if you don’t have time or don’t want to make it, dissolve 2 broth tablets in 1 liter of water.
You also need 1 tomato confit recipe that I taught you how to make in this other post: http://panelaterapia.com/2016/06/tomatinho-confit.html
I peeled the skin off the ready-made tomatoes. Just give it a little squeeze and the skin will come loose. So let’s write down the ingredients:
Ingredients:
1 liter of vegetable or shrimp broth;
1 small chopped onion;
1 cup (tea) of arborio rice or carnaroli;
2 tablespoons of olive oil;
1 recipe for tomato confit without the skin;
1 cup of shrimp (pre-cooked or fresh);
Juice of half a lemon (if possible, Sicilian is better, but it could be Tahiti);
1 generous tablespoon of unsalted butter;
Salt and thyme leaves to taste.
Saute the onion in a little olive oil (I used the tomato oil). Add the tomatoes and rice and sauté. Then add a ladle of broth and stir until almost dry and continue doing this until the rice is almost ready (still firm), then add 1 cup of shrimp. I used frozen pre-cooked which was what I had at the time, but if you have the opportunity to use fresh I recommend it.
If you use frozen pre-cooked, just run the shrimp under running water and they thaw immediately, then just add them to the recipe. Add the last ladle of broth and mix well until it reaches the point. Adjust the salt.
Turn off the heat, add the juice of half a lemon (I used Sicilian, but it could be Tahiti), add a generous tablespoon of unsalted butter and 1/3 cup (tea) of grated parmesan (some people don’t like fruit). sea with cheese, but I can’t make risotto without parmesan).
Finish with thyme (optional).
PERFORMANCE:
4 restaurant portions or 2 home portions of those served.
IMPORTANT:
– I didn’t use white wine, but if you want, you can use a glass right after adding the rice;
– As I used shelled and pre-cooked shrimp, I had no way to prepare homemade broth so I used 2 tablets of a Spanish shrimp broth from the Sapore Dicucina brand. It’s not advertising, see? It’s a tip, if you find this broth, it’s worth it as an alternative. The mushroom one is also great. It costs a little more, but it’s worth it for the flavor.
– If you want to make homemade vegetable broth, just click here. If you want to make shrimp broth, just add the shrimp shells and heads to this same recipe.
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