How to make shrimp risotto. Shrimp risotto: recipes. Risotto with shrimps and mushrooms in a slow cooker

To make a good risotto, you need to know a few secrets. First and foremost, you should use the "right" rice varieties with a high starch content, such as Arborio, Vialone or Carnaroli. When boiled, rice for risotto will give the dish the right consistency, creaminess and velvety. The second important point is that risotto requires your constant presence in the kitchen. Each time you add new foods and add broth, you need to stir it and taste the rice until it reaches the desired texture.

Cooking shrimp risotto can be divided into three stages: boil the broth, bring the rice to readiness "al dente", mix with fried shrimp and butter. White wine and sun-dried tomatoes fit very well into the overall flavor range, they give a light sour-sweet note, emphasizing the taste of shrimp. But as for parmesan, italians, as a rule, do not use it in recipes for risotto with shrimp and other seafood, so it's up to you to add it or not.

Total cooking time: 60 minutes
Cooking time: 20 minutes
Yield: 2 servings

Ingredients

shrimp - 250 g
rice for risotto - 200 g
shrimp broth - 500-600 ml
dry white wine - 50 ml
olive oil - 2 tablespoons l.
butter - 30 g + 30 g for frying shrimp
onions - 1 pc.
garlic - 2 teeth.
salt and white pepper to taste
sun-dried tomatoes - 1-2 pcs.
parsley - 3-4 branches
grated parmesan - 20 g optional

Preparation

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Serve immediately after cooking until the risotto retains its shape. Lay out on plates, lay on top the shrimps fried with sun-dried tomatoes. You can sprinkle with grated Parmesan and garnish with herbs, complement the dish with a glass of dry white wine.

Description

Shrimp risotto we will cook traditionally, according to all Italian customs. We will even use special rice. By the way, ordinary rice will not work for making risotto. Therefore, if you are thinking about cooking this wonderful dish, find out exactly how you can prepare risotto so that it corresponds to the canons of Italian cuisine.

The peculiarity of this dish is in the sauce. It is he who will saturate the rice and give it flavoring shades. Since we are preparing a dish with shrimps, we will have a corresponding sauce. Tomatoes go very well with seafood. We will try to convey such a flavor tandem in this recipe.

The dish can be prepared at home so that it does not differ from the restaurant one. The main thing is to follow the instructions carefully. We have prepared a step-by-step recipe for making tomato risotto with a photo below. Take advantage of it and prepare your own flavorful Italian prawn platter with amazing sauce for dinner.

Ingredients

(400 g)
(1 PC.)
(2 cloves)
(1 can)
(450 g)
Shrimps
(200 g)
(2 pinches)
(3 pinches)
(3 pcs.)
(3 pinches)
(600 ml)
(150 ml)
(2 tbsp. L.)
(taste)
(taste)

Cooking steps

Shrimp is best taken frozen. Prepare a deep, voluminous saucepan, pour half a liter of water into it and put all the shrimp on the bottom. Add fish seasoning and a few bay leaves there. When the water boils and the shrimps are cooked, turn off the heat, catch the shrimps with a slotted spoon, cool and clean.

Strain the broth through a sieve or cheesecloth, we still need it.

Peel and finely chop the red onion with a sharp knife. You can also use a blender for this purpose.

Prepare a skillet with a firm bottom. In it we have to warm up the olive oil.

Peel and squeeze the garlic into boiling oil. We also send finely chopped onions there. Fry the ingredients for a few minutes. Add a tablespoon of strained broth, mix.

We send the washed rice to the pan to the onion, mix and cook the ingredients for 2 minutes over medium heat. Add three pinches of basil.

Prepare a deep saucepan in advance, in which we will continue to cook risotto. We add wine to the pan only when the rice is cooked enough and acquires some transparency. Bring to readiness over low heat for a few more minutes. Pour the mixture into a saucepan.

Then half of the chopped tomato pulp is sent to the pan, as well as the juice in which they were closed. Mix thoroughly and cook the rice in tomatoes over medium heat. As soon as some of the liquid has evaporated and the rice has become thick, add the remaining pulp and juice. Salt and pepper to taste.

The tomato juice in the pan will evaporate, so during the cooking process we pour about 300-400 milliliters of the previously strained broth into the pan, and when it partially evaporates, another 100 milliliters of boiled water. Cook the rice until tender, about 25 minutes.

At the final stage of cooking, add peeled boiled shrimp to the rice. Stir the risotto thoroughly and turn off the heat.

Serve the dish on plates, garnish with chopped herbs and serve. Risotto with vegetables and shrimps is ready.

Bon Appetit!

Risotto is a dish that belongs to the Italian cuisine. It is prepared from a special kind of round rice. Pre-fried in chicken fat or butter, olive oil, as you like. After that, a little meat, fish or vegetable broth is poured into a saucepan with rice.

The next batch is added only after the previous one has completely evaporated. When the risotto is almost ready, add additional ingredients, meat, seafood, vegetables, dried fruits.

If you want to make it more creamy, add a whipped mixture of butter and cheese paste. Parmesan is recommended in the original recipe.

You can add various spices to shrimp risotto: saffron, basil, thyme, lemon juice, garlic and much more.

Step by step recipe

Risotto is a cross between viscous rice porridge and soup, from which almost all the liquid has been evaporated. To prepare it with seafood, either fish broth or ordinary boiled water is used.

Defrost shrimp, peel off shells.

If they are small, then leave intact, if large - cut into pieces. Remove the peel from the vegetables, wash and chop into half rings. Saute in melted butter.

Add all the rice at once, stir and simmer until it is saturated with oil.

Then add the previously boiled fish broth. Stir all the time so that the moisture completely covers the dish. Chill with spices, salt and cook for twenty to twenty-five minutes.

When the rice is already cooked, add the shrimp, grated cheese and mix everything.

Keep the dish on fire for a couple of minutes and set aside. Sprinkle with herbs on top and serve.

Risotto with shrimps in a creamy sauce

Risotto with creamy sauce and seafood always turns out to be soft and delicate in taste. It is very important for this dish to bring the rice to full readiness.

rice - 200 g;
water - 0.5 l;
cream - 110 ml;
oil - 3 tbsp. l .;
onions - 2 pcs.;
salt - 0.5 tsp;
basil - a bunch;
cheese - 120 g;
shrimp - 200 g.

Preparation: 60 minutes.

Energy value: 119 Kcal / 100 g.

Pour vegetable oil into a saucepan, heat well. Chop the onion and sauté until the color is completely lost. Add rice, mix thoroughly and fry with onion for literally five minutes. Pour in some warm boiled water and stir, letting the liquid evaporate over low heat.

When all the moisture is gone, pour in again and so - until the rice is fully cooked. Open the cream, shake and pour everything at once into a dish along with the peeled shrimp. Simmer the risotto for seven minutes, grind with cheese, stir well, cover with herbs on top and set aside from the stove.

Shrimp can be used not only frozen, but also ready-made, which are sold in vacuum packaging. There is a mixture of seafood - so-called seafood cocktails - which are great too. Only then should this product be added to the dish at the very end.

Risotto with seafood and white wine

This dish is considered more a restaurant one, because it is not every day that you can cook it in your home kitchen, and even children may not appreciate it. But if you want to organize a romantic dinner, then the white seafood risotto is perfect for the occasion.

rice - 200 g;
shrimp - 150 g;
mussels - 140 g;
wine - 50 ml;
salt - 1 tsp;
oil - 4 tbsp. l .;
cheese - 180 g;
fat - 500 ml;
onion - 1 pc.

Preparation: 65 minutes.

Energy value: 127 Kcal / 100 g.

Fish broth, filter and set aside. Peel the onion, chop it into small cubes. Heat the olive oil in a skillet and sauté the prepared vegetable. Add rice, stir and fry slightly.

We begin to add a little fish broth, so that it completely covers the surface of the rice. It turns out that the dish is cooked and stewed at the same time. When we use all the broth, pour out the white wine.

Peel the mussels and shrimps, rinse in water and add to the almost finished risotto. Mix and sprinkle with a thick layer of cheese and herbs. Turn off the heat and leave the dish covered for three minutes.

Rice with shrimps, corn and green peas

Ideally, this dish should be prepared with fresh legumes, but since we don't often have this opportunity, canned ones will do as well.

peas - 250 g;
corn - 200 g;
rice - 200 g;
shrimp - 200 g;
broth - 0.5 l;
salt - 1 tsp;
oil - 100 g;
carrots - 1 pc.;
onion - 1 pc.

Preparation: 70 minutes.

Energy value: 115 Kcal / 100 g.

Cut the vegetables into bars and fry in melted butter. When the onion is transparent, add the rice, stir thoroughly and pour in part of the vegetable broth. If you do not have time to boil it, you can replace it with plain water. After partial evaporation of the liquid with constant stirring, add more. And so - until the rice is completely ready.

We clean the shrimps, if necessary, then cut them. Open the green peas and dessert sweet corn, drain the brine. Add some salt to the risotto, add legumes and seafood. Knead and turn off the hotplate. If you have a piece of Parmesan, you can rub it and grind the finished hot dish.

Risotto with mushrooms and shrimps

Rice always goes well with wild mushrooms, and if you add seafood to them, you get a delicious and satisfying dish.

mushrooms - 200 g;
rice - 200 g;
onion - 1 pc.;
shrimp - 150 g;
oil - 3 tbsp. l .;
salt - 1 tsp;
broth - 500 ml.

Preparation: 45 minutes.

Energy value: 122.5 Kcal / 100 g.

You can use fresh or frozen mushrooms. Cut them into medium pieces. Pour oil into a saucepan, throw peeled and chopped onions to sauté. Next, put the mushrooms and stew for ten minutes.

Pour in rice, mix. When the moisture has practically evaporated, add the vegetable broth and prepare the dish, stirring constantly. At the end, add some salt, add the peeled defrosted shrimp, crush with herbs or a mixture of special seasonings for risotto and set aside from the stove.

You can add a little fresh cream or grated cheese in the process. If you don't have any forest mushrooms, replace them with any greenhouse ones.

To prepare the perfect risotto, you need to use only special varieties of rice, which contain the maximum amount of starch that is necessary for the creamy effect of the dish;
Only freshly prepared broth is suitable, so the dish will be saturated with the aromas of all products and will turn out to be delicious;
Fry the rice in butter or olive oil until the grains are translucent;
Do not pour in all the broth at once, so the risotto will not be stewed, but immediately cooked;
Risotto should be cooked over moderate heat so that the rice does not burn, but is stewed slowly;
Before cooking, carefully sort the rice so as not to get damaged grains, they will be stewed faster than the others and then turn into a paste;
Risotto turns out to be very tasty if you add any sea red fish to the shrimp: salmon, salmon or pink salmon.

Bon Appetit!

In Mediterranean cuisine, you can find a huge variety of shrimp dishes. Italians, for example, often cook pasta and risotto with them. The combination of rice and shrimp cooked in a certain way turns out to be very successful, and almost everyone tastes it. Therefore, if you do not know what to cook risotto with, if you are making it for the first time, prepare shrimp risotto - you will probably not regret it. An additional advantage of the dish is its benefits, in addition, the risotto with shrimp turns out to be nourishing, but not too high in calories.

Cooking features

Risotto is not just rice cooked with spices and other foods. This is a completely unique dish with a special cooking technology. Therefore, before starting the culinary process, it makes sense to figure out how to cook risotto correctly.

First of all, you need to get the right rice. In Italy, risotto varieties are used such as Vialone Nano, Carnarole or Arborio. The last of them can be purchased in our country as well, since Arborio is imported to Russia. However, don't expect this rice to be cheap. If it turns out that you can’t afford it, or you don’t find it in your store, you should not be upset anyway: risotto can be made from other varieties of rice, as long as they contain a lot of starch. In particular, for this it is quite possible to use round grain rice grown in the Krasnodar Territory.
It is important to know that risotto rice is not rinsed. If you have already filled it with water, then use it for something else. After all, the starch on the surface of the grains is washed off with water, and you cannot cook risotto without it.
At the first stage, rice is necessarily fried. This stage cannot be skipped, since without frying the rice will lose its shape and turn into porridge during further cooking. And in a real risotto, it should remain flat and even slightly undercooked inside.
In the second stage, Italians most often add dry white wine to rice. It balances the starchy flavor of the dish by adding additional flavor. So wine is an optional but desirable ingredient. However, if it was not added during cooking, it can be served with the finished dish.
After the wine has evaporated from the risotto pan, broth can be added. According to traditional technology, it is poured in small doses, introducing a new portion of liquid only when the previous portion is completely absorbed into the rice. When preparing shrimp risotto, the broth can be replaced with water.
For the preparation of shrimp risotto, small-sized boiled-frozen peeled shrimps are most often used. If you have unpeeled shrimp, they need to be dipped in boiling water for a few minutes, then removed from the pan, cooled and removed from the shell. If the shrimp are large, they must also be cut into smaller pieces. Small shrimps do not need to be chopped.

Spices and sauce, as well as some other ingredients, play a significant role in the taste of the finished shrimp risotto. The cooking technology may also vary slightly depending on the recipe chosen. However, the basic rules for preparing risotto remain unchanged.

Risotto with shrimps and white wine

rice - 0.3 kg;
boiled-frozen shrimp (peeled) - 0.3 kg;
onions - 100 g;
garlic - 5 cloves;
dry white wine - 0.2 l;
white baguette - 100 g;
cream - 100 ml;
butter - 100 g;
spicy herbs (dried) - 10 g;
curry seasoning - 5 g;
carrots - 100 g;
nutmeg - pinch;
salt, pepper - to taste;
cheese - 100 g;
celery root - 100 g;
water - 1 l.

Cooking method:

Peel the celery root and carrots, cut into several parts, cover with water, add salt and pepper, boil the broth. Discard the vegetables and strain the broth.
Peel the onion and cut into as small pieces as possible.
Finely chop two cloves of garlic with a knife.
Defrost shrimp and rinse, pat dry with paper towels.
Put 60 g of butter in a deep frying pan with a thick bottom. Place the skillet over low heat.
When the butter is melted, put the onion and garlic in it and fry them for 5 minutes.
Place the shrimps in the pan with the vegetables and fry them for 5 minutes.
Pour in wine and simmer shrimp until wine evaporates.
Add rice and fry for 2-3 minutes.
Add spices and spices, pour in a glass of broth. While stirring, cook the shrimp rice until it has completely absorbed the broth. Drain off another glass of broth and cook again until there is no broth left in the pan. Continue to soak the broth into the rice a little at a time until the end of it.
Finely grate the cheese and mix with the cream. Pour this mixture over risotto, stir and remove from heat.
Cut the baguette into slices, fry them in a clean skillet in the remaining oil.
Crush the remaining garlic and brush over the croutons.

Serve this recipe risotto with garlic croutons. This will enhance the creamy flavor of the main course.

Risotto with shrimps in a slow cooker

rice - 0.2 kg;
dry white wine - 50 ml;
vegetable or fish broth (can be replaced with water) - 0.5 l;
boiled frozen shrimp (peeled) - 0.2 kg;
onions - 100 g;
lemon - 0.25 pcs.;
hard cheese - 50 g;
butter - 40 g;
garlic - 1 clove;
salt, pepper - to taste.

Cooking method:

Pour a multi-glass of water into a multicooker container, put a quarter of a lemon. Place the shrimps on the wire shelf and run the steam program for 5 minutes.
Remove the shrimp, pour the liquid out of the multicooker bowl, wash and dry the container.
Peel the onion and finely chop it.
Grate the cheese using the fine-perforated side of the grater.
Finely chop the garlic with a knife.
Put oil in the multicooker bowl and turn on the unit by selecting the "Frying" or "Baking" program.
When the butter is melted, put the onion and garlic in a slow cooker and fry them for 5 minutes.
Pour rice into the multicooker bowl and cook it on the same program for 5 minutes.
Add salt, spices and herbs to taste. Pour in a glass of broth or warm water. Change the program to "Pilaf" or "Rice", "Porridge".
After 10 minutes, add the shrimp and remaining broth and stir. Leave to cook in the same mode for another 10 minutes.
Pour in cheese, stir. Leave for 15 minutes in the heating mode.

The technology for preparing shrimp risotto in a slow cooker is somewhat different from the traditional one, but the taste of the dish turns out to be excellent - the way it should be.

It is impossible to imagine Italian cuisine without risotto. Is a whole science, the perfection of which was achieved in Italy. Special varieties of rice, various seafood, herbs and many other ingredients are used here, and there should be no difficulties in how to cook shrimp risotto.

Shrimp risotto - recipe

Ingredients:

olive oil - 40ml;
- 100 ml;
dry white wine - 250 ml;
king prawns - 15 pcs;
onions - 1 pc;
rice - 300 g;
cloves of garlic - 2 pcs;
ground white pepper - 0.25 tsp;
parmesan - 70 g;
salt.

Preparation

At the first stage, we cut and lightly fry the onion in olive oil and put the ready-made vegetable broth on the fire to maintain its temperature - the broth should be hot all the time. Next, rinse the rice well with cold water and add to the onion, thus cooking until the rice becomes transparent. Then add wine and leave on low heat. After the wine is completely absorbed, you need to add broth a little bit, while stirring the rice all the time. Add the broth until the rice is completely cooked. The grains of rice should remain intact, but at the same time be soft. Then add the garlic - finely chopped or passed through the garlic. Salt and pepper. Add the shrimp, wait a little for them to warm up, in case they are raw, cook them until they turn pink. Well, and the last stage - put the grated cheese, mix everything well and serve hot. If the risotto is made with shrimp, sometimes the cheese is replaced with butter. Optionally, you can make risotone only with shrimps, but also add cream there for a sophisticated taste.

The shrimp risotto recipe is simple and economical. It can be prepared for dinner or lunch and it will be unusual and very tasty. We offer another recipe for this dish, but a little more complicated.

How to make shrimp risotto in a different way?

Ingredients:

large shrimps - 450g;
clove of garlic - 1pc;
fresh bay leaf - 1 pc;
olive oil - 3 tbsp l;
butter - 25 g;
onions - 3 pcs;
rice - 350 g;
dry white wine - 125 g;
tomato paste - 1 tbsp l;
chopped parsley - 1 tbsp. l.

Preparation

Bring one liter of water to a boil, salt and put the shrimp, bay leaf and bring it to a boil again and cook for about 4 minutes. We cool and clean. Then put it back in the broth and cook for another 20 minutes. Next, put a large saucepan on a low heat and pour olive and butter there, pour chopped onions there and fry for about 5 minutes (if necessary, you can add a few spoons of broth so that the onions do not burn). Add rice and stir until it absorbs all the oil, then add wine and stir again until it is absorbed as well. Then you need to strain the broth and return all the contents back to the bowl over high heat. Where rice is cooked, make the fire stronger too. Stir and add broth periodically as it evaporates. Thus, we cook for 10 minutes. Add tomato paste and shrimp. Season with salt, pepper, herbs and spices. Remove from heat and add the remaining butter. Stir and let the bell brew for 10 minutes. Add greens and serve.

It takes about an hour to cook, sometimes a little more.

Girls who follow their figure are always worried about the calorie content of the dish they eat or prepare. The calorie content of shrimp risotto per 100 grams is 623 kcal, but the advice of nutritionists is to count less calories and eat more the right foods in the right regimen.