Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Risotto alle 5 spezie e gamberi saltati al congnac

Five-Spice Risotto with Cognac Sautéed Shrimp

Name: Five-Spice Risotto with Cognac Sautéed Shrimp
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: 1 1/2 cups basmati rice (about 320 grams); 6 1/3 cups fish stock (about 1.5 liters); 2.2 pounds shrimp (about 1 kg); 1/2 onion; 1/4 cup cognac (about 1/2 glass); To taste, ground spices: cardamom, curry, cinnamon, paprika, black pepper; 3 1/2 tablespoons butter (about 50 grams); as needed Extra virgin olive oil,; as needed Salt,

Pamy Fatto con amore @Pamyfattoconamore

If you love spicy flavors and the aromas of the East, this risotto is for you: aromatic spices blend with the delicate taste of shrimp to create a dish that will surprise you with its simplicity and the success it will have at your table!

Pamy Fatto con amore @Pamyfattoconamore

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Ingredients

45 minutes

Serves 4 servings

1 1/2 cupsbasmati rice (about 320 grams)
6 1/3 cupsfish stock (about 1.5 liters)
2.2 poundsshrimp (about 1 kg)
1/2onion
1/4 cupcognac (about 1/2 glass)
To taste, ground spices: cardamom, curry, cinnamon, paprika, black pepper
3 1/2 tablespoonsbutter (about 50 grams)
as neededExtra virgin olive oil,
as neededSalt,

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Steps

45 minutes

1

In a large saucepan, sauté the chopped onion in a drizzle of extra virgin olive oil until golden.
2

Add the rice and toast it for one minute.
3

Pour in the fish stock, prepared earlier with 8 1/2 cups water (2 liters), shrimp heads, shallot, and parsley. Begin cooking the rice, adding a ladle of stock each time the previous one is absorbed.
4

Meanwhile, cook the cleaned shrimp. In a large skillet, sauté them over high heat with a little olive oil for 1-2 minutes until they change color.
5

Pour in the cognac and let it evaporate.
6

Season with salt and pepper, and toss everything together for a few moments to blend the flavors.
7

When the rice is cooked, add the shrimp (reserving a few to finish the dish) and stir in the butter off the heat.
8

Plate the risotto, sprinkling the top with the five spices and garnishing with 2-3 cognac shrimp per serving.