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
- Thaw the shrimp.
- Finely chop 4 shrimp, place them in a bowl, and add a few drops of olive oil, paprika, and thyme. Mix, cover, and refrigerate.
- Heat a deep pan over medium-high heat, add the olive oil, crushed garlic, and shrimp.
- Sauté the shrimp for 1½ minutes, flipping them halfway through, until lightly browned.
- Remove the shrimp and place them in a bowl. Cover and set aside.
For the Risotto
- In the same pan, reduce the heat slightly and add the chopped onion and celery. Sauté for 3 minutes until translucent.
- Add the rice and stir for 1 minute until it becomes glossy and heated.
- Deglaze with the wine and allow the alcohol to completely evaporate.
- Add the cherry tomatoes, tomato juice, and basil sprigs. Sauté for 2 minutes.
- 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.
- After 17-18 minutes of cooking, add the finely chopped shrimp, sautéed shrimp, salt, and pepper to taste. Continue cooking for 2 minutes.
- When the rice has a creamy consistency and starts to form a starch cream around it, remove from heat.
- Immediately add the butter and Parmesan cheese, stirring continuously to achieve a creamy risotto texture.
- At this stage, the shrimp risotto requires continuous stirring off the heat.
Serving
- Add basil leaves and mix.
- Divide the risotto into 4 plates, garnish with basil leaves, and drizzle with a few drops of olive oil.
- Enjoy the shrimp risotto warm with its rich creamy texture before it cools and dries out.
Enjoy!
Source: Argiro Barbarigou