Shrimp Risotto and Cherry Tomatoes

Name: Shrimp Risotto and Cherry Tomatoes
Total time: 1200 s
Yield: 5 servings
Cuisine: American
Ingredients: 500 grams arboreo rice; 80 grams; 200 liter white dry wine; 500 grams vg shrimp; 10 grams azafran; 10 grams thym; 10 garlic tooth; 10 cherry tomatoes; 1 grams salt; 1 grams green pepper; 50 grams granna padano cheese; 50 grams butter

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Saved

Ingredients

20 mins

5 servings

500 gramsarboreo rice
80grams
200 literwhite dry wine
500 gramsvg shrimp
10 gramsazafran
10 gramsthym
10garlic tooth
10cherry tomatoes
1 gramssalt
1 gramsgreen pepper
50 gramsgranna padano cheese
50 gramsbutter

Saved

Steps

20 mins

1

clean the shrimps, save it's heads and shell.
2

cut the onion as a brunoise cut
3

take some butter, and caramelize the shrimp's heads and shell. obs trash off all eyes of it's heads.
4

Add 1lt of water and let it boil with some thym. You'll cook the rice with this 'court bouillon' as its called.
5

Take a casarolle, add butter and the brunoise onion with high fire.
6

Add rice and keep moving with a silicon spoon, then add the wine. DONT STOP MOVING IT! FASTLY!
7

Add part of the court bouillon and keep moving and adding the bouillon as the rice gets cook. It takes about 15min.
8

while cookin rice, fry the shrimps, tomatoes and garlic with salt, thym and green pepper in some butter than save it. cut the shrimps in 1cm pieces but save at least 5 units uncuted.
9

finish the dish mixing the shrimps, tomates and garlic with the rice. and thats it. take some thin pieces of the grana padano cheese and put it on!