Recipe: Shrimp risotto

Name: Shrimp risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 3.5 oz (100 g) risotto rice; 1.1 qt (1 l) fish stock; 2 shallots; 0.4 cup (10 cl) white wine; 3 to 4 shrimp, depending on size, black tiger 16/10; 1.1 oz (30 g) butter; Salt and pepper

By AFTouch-Cuisine 5/5 (3 reviews)

Prep 10 min

Cook 25 min

Total 35 min

Servings 2 serv.

Shrimp risotto is one of those dishes that combines the generosity of Italian cuisine with the refinement of seafood. Completed in just 35 minutes, it relies on a precise technique: toast the rice in butter first, then add fish stock one ladle at a time while constantly stirring. This patient motion releases the starch and gives the risotto its characteristic creamy texture. Black tiger shrimp, chosen for their meaty flesh, bring an iodized sweetness that makes this dish a must-have for an intimate dinner.

Ingredients for 2 servings

Adjust for

servings

3.5 oz (100 g) risotto rice
1.1 qt (1 l) fish stock
2 shallots
0.4 cup (10 cl) white wine
3 to 4 shrimp, depending on size, black tiger 16/10
1.1 oz (30 g) butter
Salt and pepper

Step-by-step directions

1 Peel and finely chop the shallots. Melt a little butter and sweat the shallots. Toast the rice until translucent. Add the white wine and fish stock. Monitor the cooking of the rice and add stock each time as needed, according to taste. Cook until al dente, not overdone.

2 Prepare the shrimp by shelling them down to the tail and split them to remove the vein. Sear them in a pan and serve with a shellfish sauce.

3 Using a ring mold, mold the rice and arrange the shrimp around it. Garnish and don't forget a touch of sauce. Enjoy!

Chef Patrick's Comment

Excellent recipe! For risottos, use short-grain rice. For the shrimp, sear them in olive oil and arrange them in a fan shape on the risotto with a pinch of Espelette pepper.