Risotto with shrimp and white wine
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 604, total fat 18 G., saturated fats 7 G., proteins 39 G., carbohydrates 67 G., fiber 1 G., cholesterol 204 mg, sodium 1454 mg, sugar 2 G.
Calories 604, total fat 18 G., saturated fats 7 G., proteins 39 G., carbohydrates 67 G., fiber 1 G., cholesterol 204 mg, sodium 1454 mg, sugar 2 G.
"This recipe works with any seafood, not just shrimp. Saffron adds a classic, tantalizing note. You can omit the parsley at the end if you don't have it, but it adds a fresher, brighter flavor. You can serve chopped parsley along with the Parmesan cheese, so everyone can sprinkle their own portion to taste. Purists might scoff at the idea of adding cheese to any seafood dish (it's generally frowned upon in Italy), but I think a little cheese for flavor is a good idea, if desired. Almost everyone who's tried my risotto agrees," shares Katie Workman.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 cups lightly salted chicken broth
- A generous pinch of saffron threads
- 2 tbsp. l. olive oil
- 2 tablespoons unsalted butter, divided in half
- 0.5 cup chopped onion
- 1 clove garlic, minced
- 1.5 cups Arborio, Carnaroli, Vialone Nano, or other short-grain starchy rice
- 0.5 cups dry white wine, optional
- 450 g of large raw shrimp, peeled and deveined
- 1/4 cup freshly grated Parmesan cheese, plus extra for serving, if desired
- 1/4 cup chopped fresh parsley, optional
We recommend
Recipes with similar ingredients: Arborio rice, shrimps, white wine, saffron
Cooking the dish according to the recipe:
- In a medium saucepan, bring the broth to a boil over medium heat. Add the saffron and reduce the heat to medium-low.
- In a medium heavy-bottomed saucepan, heat the vegetable oil with 1 tablespoon of butter over medium heat. Add the onion and garlic and stir until softened, about 2 minutes. Add the rice, season with salt and pepper, and stir until all the grains are well coated in the oil and onion and the rice is slightly translucent, about 2 minutes.
- Add the white wine, if using, and stir until almost completely absorbed by the rice, 1–2 minutes. Add 1 cup of hot broth and cook, stirring frequently, until almost completely absorbed, about 3 minutes. Continue adding broth 1/2 cup at a time, stirring frequently over low heat, until the liquid is almost absorbed before adding the next portion (you can add a little water to the pan if you think there's not enough broth).
- After about 16–18 minutes, when the rice is still al dente but beginning to take on a creamy texture, add the shrimp and another 1/2 cup of broth and stir frequently until the shrimp are almost cooked through and the rice is tender, 3–4 minutes. Add another 1/2 cup of liquid if the risotto is too thick.
- Remove from heat and stir in the remaining 1 tablespoon of butter and Parmesan. Taste and adjust the seasoning with salt, adding a little more broth if needed. Quickly divide the risotto among bowls and serve immediately, garnished with parsley and Parmesan.
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