Home General issues Shrimp risotto recipe from Julia Vysotskaya. Classic Italian shrimp risotto. How to make shrimp risotto in creamy sauce

General issues

Shrimp risotto recipe from Julia Vysotskaya. Classic Italian shrimp risotto. How to make shrimp risotto in creamy sauce

The name of the Italian dish risotto literally translates as "risik". The dish is very popular all over the world and has many cooking options. In different parts of the world, you can try risotto with mushrooms or vegetables, with chicken or seafood. But whatever the additive, real Italian risotto is always distinguished by its velvety structure and legendary creamy tenderness. At correct preparation The broth opens and saturates the pores of each rice, leaving it firm on the inside and soft on the outside. The risotto is grain-to-grain, with a slightly viscous al dente consistency.

Secrets of delicious risotto in general and with shrimp in particular

In order for the risotto to turn out delicious, you need to strictly follow several rules of the risotto recipe. If you make a mistake in choosing a rice variety or violate the cooking technology, you will not get risotto, but at best a viscous rice porridge.

Choose special varieties of rice with a high starch content: Arborio, Carnaroli and Vialone.

For risotto, you can use round-grain rice, which is rich in starch, which will allow you to achieve the desired creamy consistency. Arborio rice is traditionally used for risotto - when boiled, it absorbs a lot of liquid, it turns out soft on the outside and hard on the inside. You can replace it with Carnaroli and Vialone varieties. They also contain a lot of starch, but keep the middle of the grain al dente longer than Arborio.

Do not rinse the rice!

For risotto, grits are pre-fried in a saucepan with a thick bottom or in a frying pan. Rice is never washed, but added dry. If you rinse it, it will lose its valuable starch, which is unacceptable for a real risotto!

Make sure the broth is hot and does not cover the rice!

The taste and temperature of the broth directly affects the taste of the risotto. For shrimp risotto, fish or shrimp broth (bisque) is ideal. In the latter case, a fragrant broth is prepared from the heads and shells of freshly peeled shrimp, which allows the rice to be saturated with a very bright taste.

The recipe broth must always be hot before adding it to risotto - to do this, it must be constantly heated or kept in a warm place. The hot liquid helps to extract the starch from the rice grain. If you add cold broth to the heated rice, the starch will coagulate (curl), preventing the formation of the correct creamy consistency. You can add the next portion of broth only when the previous one has been absorbed - this is the only way to achieve the viscosity and creamy consistency characteristic of risotto.

Ingredients

unpeeled shrimp 500 g
Arborio rice 200 g
vegetable oil 3 tbsp. l.
onions 2 pcs.
garlic 1 tooth
salt 2 chips.
mixture ground peppers 2 chips.
water 1 l
white dry wine 200 ml

How to make shrimp risotto

Defrost the shrimp naturally when room temperature or under the stream cold water... We cleanse them from the insides. We remove the chitinous shell, head and legs, but do not throw it away, but set it aside - on their basis we will prepare a delicious broth.
Marinate shrimp meat in salt and pepper (2 pinches each).
For a bisque, heat 1 tbsp in a saucepan. l. vegetable oil. Saute half a diced onion on it, as well as a clove of garlic, flattened with the flat side of a knife.
As soon as the onion becomes transparent, add shrimp scales to it. Fry for a minute, pour in 50 ml of white wine and evaporate it completely.
Fill everything with 1 liter of cold water and simmer over low heat for 30 minutes.
Strain the shrimp broth. As a result, we will get a broth with a great aroma and taste of shrimp, which we will add to the rice during cooking. We return the bisque to the stove so that it is constantly heated, or simply keep it in a warm place.
Let's start making risotto. To do this, heat in a frying pan or in a saucepan with a thick bottom 2 tbsp. l. vegetable oil and sauté diced onions on it. We will not add garlic, since it was present in the bisque.
Once the onion is tender, add the Arborio rice. Be sure to dry! You don't need to rinse it! The rice should absorb the oil, then pour 150 ml of wine into it. We continue to cook over high heat until the wine has completely evaporated.
Gradually, add bisque in small portions, literally 1 ladle each. We adhere to the rule: water should not completely cover the surface of the rice. Pour in the next portion only when the previous one is absorbed.
Gradually, the rice will become saturated with broth and increase in volume.
When the rice is soft on the outside and cooked through, add the shrimp. Stir and fry for another 1 minute.

Serve the shrimp risotto immediately after cooking. Put a small piece of butter on top, which will emphasize the delicate taste of the dish. Additionally, you can serve a slice of lemon and grated Parmesan.

Shrimp risotto is the perfect combination of rice and seafood. To be convinced of this, it is enough to cook the dish at least once.

This is the easiest option. note that Arborio rice is the best choice for this dish.

An original dish that lovers of Italian cuisine and seafood will surely appreciate.

Required products:

two cloves of garlic;
carrot and onion;
a spoonful of olive oil and the same amount of butter;
100 grams of peeled shrimp;
a glass of rice;
seasonings to your taste;
20 grams of cheese.

Cooking process:

Shrimps are usually sold already boiled, so it is enough to pour boiling water over them or hold them in hot water for two minutes.
Pour the specified amount of oil into a preheated pan, put the chopped garlic, hold it for a couple of minutes and remove. Add chopped onions there, fry them, then grated carrots and wait until they become soft.
Pour the selected spices, rice and a little water into the vegetables. When it evaporates, pour in more and do this several times until the rice is almost ready.
Add shrimps, butter, a little more water to the dish and bring to readiness under the lid for four minutes. Sprinkle with grated cheese on top.

In a creamy sauce

Risotto with shrimps in creamy sauce it turns out to be insanely tasty and tender precisely due to the filling.

Required products:

about 200 grams of rice;
spices to your taste;
50 grams of cheese;
50 grams of oil;
250 grams of shrimp;
bulb;
100 milliliters of cream.

Cooking process:

Lightly fry the chopped onion in a hot pan, add rice and a little water to it, season with spices and oil.
When the water boils away, you need to pour more and do this several times until the rice comes to readiness.
Then pour in the cream and immediately lay out the peeled shrimps, keep under the lid for about 4 minutes with a little water. Sprinkle with grated cheese and herbs before serving.

In a multicooker

Make it tasty and healthy dish it is possible in a multicooker, and it will take a minimum of time.

Shrimp risotto is a simple and economical dish.

Required products:

two glasses of rice;
about 400 grams of shrimp;
seasonings to taste;
three tablespoons of butter;
two cloves of garlic.

Cooking process:

Preparing shrimp risotto in a slow cooker is very simple. First, pour the specified amount of rice into a bowl and fill it with water, so that it is at the level of two glasses. We put the device in the "Rice" mode for 20 minutes.
At this time, fry the garlic with shrimps in a pan with butter, just a couple of minutes and season with spices.
We add what has turned out to the rice and bring it to readiness in the “Warm up” mode for four minutes.

Restaurant grade platter with white wine

You can make a dish something similar to what is served in a restaurant by adding wine to the ingredients during preparation.

Required products:

a third of a glass of dry white wine;
five tablespoons of butter;
five glasses of chicken broth;
one and a half cups of rice;
250 grams of shrimp;
seasonings to your taste.

Cooking process:

Pour some of the wine and broth into a saucepan, wait until everything boils, and support this process.
In a frying pan with butter, fry the shrimp with spices and wine for a few minutes until they change color.
In another pan, fry the garlic in a little oil, add chopped onions to it. When it turns golden brown, add rice, two glasses of broth with wine and when the liquid boils away, add it again.
Keep the rice for about 20 minutes until cooked through, then combine with the shrimp.

Cooking option with shrimp, corn and green peas

Risotto is often prepared with vegetables, so why not combine all these ingredients into one dish? Be sure to try this recipe.

Shrimp risotto - wonderful dish perfect for spending time with family or friends.

Required products:

three cloves of garlic;
300 grams of shrimp;
100 grams of peas and the same amount of corn;
seasonings to your taste;
50 grams of cheese and the same amount of butter;
a glass of rice.

Cooking process:

Melt the butter in a hot frying pan, put the garlic in there and fry well, then add the peas, corn, shrimp. Stand everything for about two minutes. The garlic component will saturate light composition spicy note.
Next, add rice, spices to the vegetables, fill it with water or broth, bring it to readiness. Serve the dish on plates, sprinkle with grated cheese on top.

With mushrooms and shrimps

Another option is how you can make risotto. As a result, mushrooms make the dish even more satisfying.

Required products:

150 grams of mushrooms;
100 grams of cheese;
bulb;
two cloves of garlic;
200 grams of shrimp;
seasonings to your taste;
a glass of rice;
two tablespoons of butter.

Cooking process:

Chop the garlic and onion into small squares, fry for a few minutes. Then add rice, keep on fire for another 7 minutes.
Pour the rice with broth or water, and stirring constantly, bring to readiness for 15 minutes.
Put peeled shrimps and chopped mushrooms there. We keep it on the stove under the lid for no more than 8 minutes, after which we add butter and grated cheese. The dish is ready to serve.

onion and carrot;
one bell pepper;
a glass of rice;
300 grams of shrimp;
100 grams each canned peas and corn;
seasonings as desired.

Cooking process:

We wash the rice well, fill it with water and set it to cook for about 20 minutes, setting the average heating level.
At this time, grind all the vegetables into small pieces, first fry the onion in a pan, then combine it with the carrot. After a few minutes add pepper, corn and peas.
After another 2-3 minutes, add peeled shrimps to the vegetables, sprinkle everything with seasonings and fry for about five minutes.
Pour the boiled rice into the pan, mix well with the rest of the ingredients, cover with a lid and simmer over low heat for about seven minutes. Serve with butter and herbs.

Risotto is a dish belonging to Italian cuisine... It is prepared from a special kind of round rice. Pre-fried in chicken fat or butter, olive oil, who like how. After that, a little meat, fish or vegetable broth.

The next batch is added only after the previous one has completely evaporated. When the risotto is almost ready, add additional ingredients, meat, seafood, vegetables, dried fruits.

If you want to make it more creamy, add a whipped mixture of butter and cheese paste. V original recipe recommend parmesan.

You can add various spices to shrimp risotto: saffron, basil, thyme, lemon juice, garlic and more.

Step by step recipe

Risotto is a cross between viscous rice porridge and soup, from which almost all the liquid was evaporated. To prepare it with seafood, either fish broth, or ordinary boiled water.

Defrost shrimp, peel off shells.

If they are small, then leave intact, if large - cut into pieces. Remove the peel from the vegetables, wash and chop into half rings. Saute on melted butter.

Add all the rice at once, stir and simmer until it is saturated with oil.

Then add the previously boiled fish broth. Stir all the time so that the moisture completely covers the dish. Chill with spices, salt and cook for twenty to twenty-five minutes.

When the rice is already cooked, add the shrimp, grated cheese and mix everything.

Keep the dish on fire for a couple of minutes and set aside. Sprinkle with herbs on top and serve.

Risotto with shrimps in a creamy sauce

Risotto with creamy sauce and seafood always turns out to be soft and delicate in taste. It is very important for this dish to bring the rice to full readiness.

rice - 200 g;
water - 0.5 l;
cream - 110 ml;
oil - 3 tbsp. l .;
onions - 2 pcs.;
salt - 0.5 tsp;
basil - a bunch;
cheese - 120 g;
shrimp - 200 g.

Preparation: 60 minutes.

Energy value: 119 Kcal / 100 g.

Pour vegetable oil into a saucepan, heat well. Chop the onion and sauté until the color is completely lost. Add rice, mix thoroughly and fry with onion for literally five minutes. Pour in some warm boiled water and stir, letting the liquid evaporate over low heat.

When all the moisture is gone, pour in again and so - until the rice is fully cooked. Open the cream, shake and pour everything at once into a dish along with the peeled shrimp. Simmer the risotto for seven minutes, grind with cheese, stir well, cover with herbs on top and set aside from the stove.

Shrimp can be used not only frozen, but also ready-made, which are sold in vacuum packaging. There is a mixture of seafood - the so-called sea cocktails- they are great too. Only then should this product be added to the dish at the very end.

Risotto with seafood and white wine

This dish is considered more a restaurant dish, because not every day it can be cooked on home kitchen, and children may not appreciate it. But if you want to organize romantic dinner then the white seafood risotto is perfect for the occasion.

rice - 200 g;
shrimp - 150 g;
mussels - 140 g;
wine - 50 ml;
salt - 1 tsp;
oil - 4 tbsp. l .;
cheese - 180 g;
fat - 500 ml;
onion - 1 pc.

Preparation: 65 minutes.

Energy value: 127 Kcal / 100 g.

Fish broth, filter and set aside. Peel the onion, chop it into small cubes. Heat the olive oil in a skillet and sauté the prepared vegetable. Add rice, stir and fry slightly.

We begin to add a little fish broth, so that it completely covers the surface of the rice. It turns out that the dish is cooked and stewed at the same time. When we use all the broth, pour out the white wine.

Peel the mussels and shrimps, rinse in water and add to the almost finished risotto. Mix and sprinkle with a thick layer of cheese and herbs. Turn off the heat and leave the dish covered for three minutes.

Rice with shrimps, corn and green peas

Ideally, this dish should be prepared with fresh legumes, but since we don't often have this opportunity, canned ones will do as well.

peas - 250 g;
corn - 200 g;
rice - 200 g;
shrimp - 200 g;
broth - 0.5 l;
salt - 1 tsp;
oil - 100 g;
carrots - 1 pc.;
onion - 1 pc.

Preparation: 70 minutes.

Energy value: 115 Kcal / 100 g.

Cut the vegetables into bars and fry in melted butter. When the onion is transparent, add the rice, stir thoroughly and pour in part of the vegetable broth. If you do not have time to boil it, you can replace it with plain water. After partial evaporation of the liquid with constant stirring, add more. And so - until the rice is completely ready.

We clean the shrimps, if necessary, then cut them. Open the green peas and dessert sweet corn, drain the brine. Add some salt to the risotto, add legumes and seafood. Knead and turn off the hotplate. If you have a piece of Parmesan, you can rub it and grind the finished hot dish.

Risotto with mushrooms and shrimps

Rice always goes well with forest mushrooms, and if you add seafood to them, you get a delicious and satisfying dish.

mushrooms - 200 g;
rice - 200 g;
onion - 1 pc.;
shrimp - 150 g;
oil - 3 tbsp. l .;
salt - 1 tsp;
broth - 500 ml.

Preparation: 45 minutes.

Energy value: 122.5 Kcal / 100 g.

You can use fresh or frozen mushrooms. Cut them into medium pieces. Pour oil into a saucepan, throw peeled and chopped onions to sauté. Next, put the mushrooms and stew for ten minutes.

Pour in rice, mix. When the moisture has practically evaporated, add the vegetable broth and prepare the dish, stirring constantly. At the end, add some salt, add the peeled defrosted shrimp, crush with herbs or a mixture of special seasonings for risotto and set aside from the stove.

You can add a little fresh cream or grated cheese in the process. If you didn't find forest mushrooms, replace them with any greenhouse ones.

To prepare the perfect risotto, you need to use only special varieties of rice, which contain the maximum amount of starch that is necessary for the creamy effect of the dish;
Only freshly prepared broth is suitable, so the dish will be saturated with the aromas of all products and will turn out to be delicious;
Fry the rice in butter or olive oil until the grains are translucent;
Do not pour in all the broth at once, so the risotto will not be stewed, but immediately cooked;
Risotto should be cooked over moderate heat so that the rice does not burn, but is stewed slowly;
Before cooking, carefully sort the rice so as not to get damaged grains, they will be stewed faster than the others and then turn into a paste;
Risotto turns out to be very tasty if you add any sea red fish to the shrimp: salmon, salmon or pink salmon.

Bon Appetit!

Description

Shrimp risotto we will cook traditionally, according to all Italian customs. We will even use special rice. By the way, ordinary rice will not work for making risotto. Therefore, if you are thinking about cooking this wonderful dish, find out exactly how you can prepare risotto so that it corresponds to the canons of Italian cuisine.

The peculiarity of this dish is in the sauce. It is he who will saturate the rice and give it flavoring shades. Since we are preparing a dish with shrimps, we will have a corresponding sauce. Tomatoes go very well with seafood. We will try to convey such a flavor tandem in this recipe.

The dish can be prepared at home so that it does not differ from the restaurant one. The main thing is to follow the instructions carefully. We have prepared a step-by-step recipe for making tomato risotto with a photo below. Take advantage of it and make your own flavorful italian dish with shrimp and a delicious sauce for dinner.

Ingredients

(400 g)
(1 PC.)
(2 cloves)
(1 can)
(450 g)
Shrimps
(200 g)
(2 pinches)
(3 pinches)
(3 pcs.)
(3 pinches)
(600 ml)
(150 ml)
(2 tbsp. L.)
(taste)
(taste)

Cooking steps

Shrimp is best taken frozen. Prepare a deep, voluminous saucepan, pour half a liter of water into it and put all the shrimp on the bottom. Add fish seasoning and a few bay leaves there. When the water boils and the shrimps are cooked, turn off the heat, catch the shrimps with a slotted spoon, cool and clean.

Strain the broth through a sieve or cheesecloth, we still need it.

Peel and finely chop the red onion with a sharp knife. You can also use a blender for this purpose.

Prepare a skillet with a firm bottom. In it we have to warm up the olive oil.

Peel and squeeze the garlic into boiling oil. We also send finely chopped onions there. Fry the ingredients for a few minutes. Add a tablespoon of strained broth, mix.

We send the washed rice to the pan to the onion, mix and cook the ingredients for 2 minutes over medium heat. Add three pinches of basil.

Prepare a deep saucepan in advance, in which we will continue to cook risotto. We add wine to the pan only when the rice is cooked enough and acquires some transparency. Bring to readiness over low heat for a few more minutes. Pour the mixture into a saucepan.

Then half of the chopped tomato pulp is sent to the pan, as well as the juice in which they were closed. Mix thoroughly and cook the rice in tomatoes over medium heat. As soon as some of the liquid has evaporated and the rice has become thick, add the remaining pulp and juice. Salt and pepper to taste.

Tomato juice in the pan will evaporate, so during the cooking process we pour about 300-400 milliliters of the broth strained earlier into the pan, and when it partially evaporates, another 100 milliliters of boiled water. Cook the rice until tender, about 25 minutes.