Prep Time 10′ Cooking Time 20′ Serves 4Ingredients
For the Tomato and Shrimp risotto you will need:
Ingredients
- 1 pack large cleaned shrimp with tails
- 400 g Arborio or Carnaroli rice
- 40 ml olive oil
- 1 tsp sweet paprika
- 1 sprig fresh thyme
- 1 clove garlic, minced
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 6 cherry tomatoes, chopped
- 100 ml dry white wine
- 250 ml tomato juice or chopped tomatoes
- 1½ liters chicken or shrimp broth
- Salt
- Pepper
- 50 g finely grated Parmesan cheese
- 50 g cold butter
- A few tender basil leaves
Instructions
For the shrimp:
- Defrost the shrimp.
- Finely chop 4 of them and place them in a bowl. Add a few drops of olive oil, paprika, thyme, and mix well. Cover and refrigerate.
- Heat a deep frying pan over medium to high heat and add olive oil, minced garlic, and the rest of the shrimp.
- Sauté the shrimp for 1½ minutes, flipping them halfway through, until they turn lightly pink.
- Remove them and place them in a bowl. Cover and set aside.
For the risotto:
- In the same pan, lower the heat slightly and add the finely chopped onion and celery. Sauté for 3 minutes until translucent.
- Add the rice and stir for 1 minute until it becomes glossy and heated through.
- Deglaze with the wine and let the alcohol evaporate completely.
- Add the cherry tomatoes, tomato juice, and basil sprigs. Sauté for 2 minutes.
- Gradually pour in the hot broth (1 cup at a time), stirring with a spoon until absorbed.
- Allow the rice to absorb the broth completely before adding the next dose.
- After 17-18 minutes of cooking, add the chopped and sautéed shrimp, a little salt, and pepper to taste.
- Continue cooking for 2 minutes.
- Finally, when the rice is getting creamy remove from the heat.
- Immediately add the butter and parmesan cheese, and stir continuously until the risotto becomes creamy.
- At this stage, continuous stirring is required.
- Add the basil leaves and stir.
- Immediately serve the tomato and shrimp risotto on 4 plates, garnish with basil leaves and a few drops of olive oil.
Enjoy!
Source: Argiro Barbarigou
