Ingredients

For the Shrimp

  • 1 package of large cleaned shrimp with their tail
  • 40 ml olive oil
  • 1 tsp sweet paprika
  • 1 sprig fresh thyme
  • 1 clove garlic, crushed

For the Risotto

  • 400 g Arborio rice
  • 1 small onion, finely chopped
  • 1 stalk celery, finely chopped
  • 6 cherry tomatoes, cut in halves
  • 100 ml dry white wine
  • 250 ml tomato juice or chopped tomatoes
  • 1½ liters chicken or shrimp stock
  • Salt
  • Pepper

To garnish

  • 50 g finely grated Parmesan cheese
  • 50 g cold butter
  • A few tender basil leaves

Instructions

For the Shrimp

  1. Thaw the shrimp.
  2. Finely chop 4 shrimp, place them in a bowl, and add a few drops of olive oil, paprika, and thyme. Mix, cover, and refrigerate.
  3. Heat a deep pan over medium-high heat, add the olive oil, crushed garlic, and shrimp.
  4. Sauté the shrimp for 1½ minutes, flipping them halfway through, until lightly browned.
  5. Remove the shrimp and place them in a bowl. Cover and set aside.

For the Risotto

  1. In the same pan, reduce the heat slightly and add the chopped onion and celery. Sauté for 3 minutes until translucent.
  2. Add the rice and stir for 1 minute until it becomes glossy and heated.
  3. Deglaze with the wine and allow the alcohol to completely evaporate.
  4. Add the cherry tomatoes, tomato juice, and basil sprigs. Sauté for 2 minutes.
  5. Gradually add the stock (1 cup at a time), stirring with a spoon until absorbed. Each time the rice absorbs the stock completely, add the next portion.
  6. After 17-18 minutes of cooking, add the finely chopped shrimp, sautéed shrimp, salt, and pepper to taste. Continue cooking for 2 minutes.
  7. When the rice has a creamy consistency and starts to form a starch cream around it, remove from heat.
  8. Immediately add the butter and Parmesan cheese, stirring continuously to achieve a creamy risotto texture.
  9. At this stage, the shrimp risotto requires continuous stirring off the heat.

Serving

  1. Add basil leaves and mix.
  2. Divide the risotto into 4 plates, garnish with basil leaves, and drizzle with a few drops of olive oil.
  3. Enjoy the shrimp risotto warm with its rich creamy texture before it cools and dries out.

Enjoy!

Source: Argiro Barbarigou