Shrimp Cream Risotto

Name: Shrimp Cream Risotto
Yield: Serves 4 servings
Ingredients: 2 cups Arborio rice (about 350 grams); 10.5 oz shrimp (about 300 grams); 1 onion; White wine; Garlic; Tomato purée; Heavy cream; Olive oil; Salt; 2 tablespoons brandy; Seafood stock (1 celery stalk, 1 carrot, 1 onion, shrimp heads, shells, and tails)

Alessandra Olivieri @cook_6121482

Perfect for Christmas Eve dinner.

Alessandra Olivieri @cook_6121482

Perfect for Christmas Eve dinner.

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Ingredients

Serves 4 servings

2 cupsArborio rice (about 350 grams)
10.5 ozshrimp (about 300 grams)
1onion
White wine
Garlic
Tomato purée
Heavy cream
Olive oil
Salt
2 tablespoonsbrandy
Seafood stock (1 celery stalk, 1 carrot, 1 onion, shrimp heads, shells, and tails)

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Steps

1

Make the seafood stock by simmering the shrimp heads, shells, tails, and vegetables in 4 cups salted water (about 1 liter).
2

After 45 minutes, turn off the heat and strain the broth.
3

In a large pan, sauté the whole garlic clove in olive oil until golden.
4

Remove the garlic, add the shrimp, and set a few aside with shells on for garnish.
5

Add the brandy and let it evaporate.
6

Remove the shrimp reserved for garnish.
7

Add the tomato purée, salt, and parsley. Let cook for about 10 minutes.
8

Blend everything in a blender until smooth, adding the heavy cream to make a sauce.
9

In the same pan, sauté the chopped onion, then add the rice and cook for a couple of minutes to toast.
10

Deglaze with white wine.
11

Gradually add the seafood stock.
12

Halfway through cooking, add the shrimp cream and finish cooking the rice, stirring constantly.
13