Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Risotto con Gamberoni, Salsa di Soia e Semi di Papavero

Risotto with Jumbo Shrimp, Soy Sauce, and Poppy Seeds

Name: Risotto with Jumbo Shrimp, Soy Sauce, and Poppy Seeds
Total time: 5400 s
Yield: Serves 4 servings
Ingredients: 2 cups basmati rice (about 350 grams); 2.2 lbs frozen jumbo shrimp (about 1 kg); 1 bunch fresh parsley; 1 red onion (such as Tropea); 1 celery stalk; 1 tablespoon butter (about 1 knob); 1 carrot; 1 garlic clove; 1 shot cognac (about 1.5 oz or 45 ml); as needed Extra virgin olive oil,; as needed Soy sauce,; as needed Poppy seeds,; as needed Black pepper,; as needed Salt,

Fabio Del Buono @FabioMasterChef

Paola

Risotto with Jumbo Shrimp, Soy Sauce, and Poppy Seeds

Fabio Del Buono @FabioMasterChef

Saved

Ingredients

1 hour 30 minutes

Serves 4 servings

2 cupsbasmati rice (about 350 grams)
2.2 lbsfrozen jumbo shrimp (about 1 kg)
1 bunchfresh parsley
1red onion (such as Tropea)
1celery stalk
1 tablespoonbutter (about 1 knob)
1carrot
1garlic clove
1 shotcognac (about 1.5 oz or 45 ml)
as neededExtra virgin olive oil,
as neededSoy sauce,
as neededPoppy seeds,
as neededBlack pepper,
as neededSalt,

Saved

Steps

1 hour 30 minutes

1

Wash and trim the celery, chop it roughly, and set aside.
2

Peel and wash the onion, cut it in half, and set aside.
3

Wash and trim the carrot, cut it in half, and set aside.
4

In a pot, add water along with the carrot, onion, and celery. Bring to a boil to make a vegetable broth.
5

Take the shrimp, remove the heads and shells, and use a toothpick to remove the vein. Place the cleaned shrimp in a bowl of cold water. Repeat until all shrimp are cleaned.
6

In a skillet, heat olive oil and finely chopped garlic. Sauté until fragrant, then add the shrimp heads. Season with salt, black pepper, and chopped parsley. Sauté for about 10 minutes, pressing the heads with a fork to release their juices.
7

Pour in the cognac, let it evaporate, then remove the heads. Leave the sauce that has formed in the pan.
8

In another skillet, heat olive oil and half of the finely chopped onion. Sauté until soft, then add the rice and toast over high heat for a few minutes.
9

Add the soy sauce and cook for another few minutes to let the flavors blend.
10

Turn the heat back on under the pan with the shrimp head sauce and add the rice. Mix well, then add a ladle of vegetable broth and start stirring.
11

Cook the rice, adding vegetable broth a little at a time as needed.
12

A few minutes before the risotto is done, add the shrimp (cut into pieces) and finish cooking.
13

In the last few minutes, turn off the heat and remove the pan from the burner. Add the butter, a tablespoon of soy sauce, black pepper, and finely chopped parsley. Stir until creamy.
14

Plate the risotto and serve topped with poppy seeds.