Shrimp risotto

Shrimp risotto

March 29, 2019

                                                  Shrimp risotto (for 4 people)

350 g. rice

300 g. shrimps

2 garlic cloves, crushed

1 small onion, chopped

white wine  parley home-made fish stock

chopped parsley

salt, pepper to taste

olive oil

a small piece of butter

Saute’ the rice in olive oil and garlic and onions, then add a glass of white wine, and when it is evaporated, continue to stir for 5 minutes then add some stock and keep stirring, and adding more stock when necessary. Do not leave the rice to cook on its own. When it is almost ready, add the shrimps, and before serving, stir in the butter and parsley, and salt and pepper to taste.

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