Classic Italian shrimp risotto. Tomato risotto with vegetables and shrimp - a step-by-step recipe with a photo of how to cook it at home Risotto with shrimp and mushrooms: a recipe with soy sauce

Creamy Shrimp Risotto is a delicious version of risotto that you can easily make at home. All you have to do is take rice for risotto, fish broth and shrimp, add a little cream and ... a very tasty dish is ready!

Prepare all the ingredients for making risotto.

Onion cut into small cubes. Heat the oil in a frying pan and fry the onion in it until translucent, 3-4 minutes.

Put the rice in the pan with the onions.

Saute until translucent, stirring occasionally, 2 minutes.

After that, pour dry white wine into the pan. Let the alcohol evaporate, 2-3 minutes.

Pour one ladle of fish broth into the pan. Cook the risotto until the broth has completely evaporated. Then add the broth again and continue cooking the risotto.

Let's taste the rice. When the rice becomes soft inside, but still retains its hardness, add the shrimp, which must first be cleaned of heads and shells, and the intestinal wreaths on the tail should also be removed. We cook the dish for 5-6 minutes.

At the very end of cooking risotto, add cream. We warm the dish for another 2-3 minutes.

Sprinkle the risotto with grated Parmesan cheese and remove the pan from the heat.

It is quite difficult to imagine a more versatile cereal than rice, the variety of varieties allows you to cook a variety of dishes. Today we will plunge headlong into Italian cuisine and cook shrimp risotto, this recipe is unusual and somewhat different from the standard cooking scheme for this dish. We will consider three recipes at once, and you will choose the most suitable one for yourself and your family, because all people have different gastronomic tastes and preferences.

Classic shrimp risotto recipe

Ingredients

• Arborio rice - 250 gr.;
• Shrimps - 0.5 kg .;
• Onion - 1 pc.;
• Garlic - 2 cloves;
• Dry white wine - 50 ml;
• Parmesan cheese - 50 gr.;
• Provence herbs - 1 tbsp;
• Olive oil - for frying and marinating;
• Salt and black pepper - to taste;
• Water - 1.5 liters.

How to make shrimp risotto

1. We start preparing the classic shrimp risotto by preparing the ingredients. Shrimp, if frozen, should be thawed. Then we clean it, but do not throw away the shells and heads. Set the meat aside.

2. Pour a small amount of oil into the pan, pour out the remains of our shrimp and fry them over high heat until they turn red.

3. Pour water, bring to a boil and boil over medium heat for a third of an hour. After that, we catch the shells and heads, and reduce the fire to a minimum so that the water does not boil, but also remains hot.

4. Onions and garlic are peeled. The first must be cut into small cubes, while the garlic is passed through a press.

5. In the container where we have the shrimp, add a little olive oil, as well as garlic puree, mix everything well and leave to marinate for a third of an hour.

6. Pour a small amount of oil into the pan, add the chopped onion and fry until golden. After that, add rice, mix and fry for a couple of minutes.

7. Pour the wine and wait until it is absorbed into our rice, after that we need to start slowly introducing our shrimp broth. It is best to do this by ladle - as soon as there is no liquid left in the pan, pour in another one and so on.

8. After about a third of an hour, the rice should be cooked. We rub the cheese, and pour it into the rice, add the shrimp, salt, pepper, mix.

Let our classic shrimp risotto stand for just a couple of minutes so that the cheese melts and the flavors intertwine. After that, serve the dish in portioned plates.

Step-by-step recipe for risotto with shrimp in a creamy sauce

If you value tenderness and lightness in dishes, then you will surely like the recipe for risotto with shrimp in a creamy sauce.

Ingredients

- Shrimps - 20 pcs. medium;
- Onion - 1 pc.;
- Arborio rice - 1 cup;
- Olive oil - 2 tablespoons;
- Dry white wine - 1 glass;
- Green onions - 2-3 feathers;
- Butter - 50 gr.;
- Worcestershire sauce - 1 tbsp;
- Cream - 50 ml .;
- Garlic - 3 cloves;
- Water or broth - 4 cups.

How to make Creamy Shrimp Risotto

1. First, let's deal with the creamy sauce. We clean the garlic from the husk and chop finely.

2. Melt the butter in a pan, pour in the Worcestershire sauce and cream. Then add chopped garlic. Set the heat to medium and heat the sauce for a few minutes, then remove from the stove.

3. In a separate pan, fry the peeled shrimp until a small crust forms, take it out.

4. We peel the onion, cut it into a small cube and send it to fry in olive oil until golden.

5. Pour rice, mix and wait a couple of minutes.

6. Pour in the wine and wait until it is absorbed. After that, pour half a glass of hot water. If you have chicken broth, then it is better to use it.

7. As soon as the water is absorbed, pour in the same amount of water and repeat the procedure. It takes an average of 20 minutes to cook rice. The cooked rice should be soft on the outside and slightly firm in the center.

8. Salt the risotto and pepper, add shrimp to the rice, cream sauce.

Serve risotto with shrimp in a creamy sauce is recommended on portioned plates. Sprinkle the top of the rice with finely chopped green onion rings.

Risotto with shrimps and mushrooms: recipe with soy sauce

This recipe is a kind of combination of a classic recipe and a scheme that includes the addition of shrimp. If you like the flavor combination of mushrooms and seafood, then you will certainly appreciate this dish.

Ingredients

- Arborio rice - 250 gr.;
- Champignons - 200 gr.;
- Shrimps - 250 gr.;
- Carrots - 1 pc;
- Chicken broth - 3 cups;
- Onion - 2 pcs.;
- Garlic - 3 cloves;
- Parmesan cheese - 100 gr.;
- Provence herbs - 1 tsp;
- Soy sauce - 1 tbsp;
- Olive oil - 2 tablespoons;
- Salt and pepper to taste.

How to make shrimp risotto

1. We clean the onion from the husk and cut the crayons into a cube.

2. Pour olive oil into a heavy-bottomed pan.

3. Spread the onion and fry until its color changes to golden.

4. Here we also add finely chopped champignons, which should be washed beforehand. We continue to fry.

5. At the same time, boil the shrimp in salted water, then remove and cool.

6. We clean the carrots, three on a medium grater, pour it and rice into the pan with mushrooms.

7. We continue to cook shrimp risotto and after a couple of minutes of frying, pour in 1 glass of broth, cover and simmer, most importantly - do not forget to stir the mass from time to time.

8. Peel the garlic, chop it very finely, or pass it through a press. We send to rice and at the same time add the remaining broth.

9. When the rice absorbs the liquid, then add the shrimp, soy sauce, salt, pepper, Provence herbs and mix. We remove from the fire.

10. We rub the cheese on a fine grater, pour it into rice, stir, cover with a lid and leave for 5 minutes so that the cheese melts properly and mixes with other ingredients.

Italian cuisine is unimaginable without risotto. - this is a whole science, the perfection of which was achieved in Italy. It uses special varieties of rice, various seafood, herbs and many other ingredients, and how to cook shrimp risotto should not be difficult.

Shrimp risotto - recipe

Ingredients:

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

Cooking

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 must be hot all the time. Next, rinse the rice well with cold water and add to the onion, so cook until the rice becomes transparent. Then add wine and leave on low heat. After the wine is completely absorbed, you need to add a little broth, while stirring the rice all the time. Add broth until the rice is fully cooked. Rice grains should remain whole, 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 bit for them to warm up, if they are raw, cook them until they turn pink. Well, and the last stage - put the grated cheese, mix everything well and serve hot to the table. If the risotto is cooked with shrimp, sometimes the cheese is replaced with butter. If desired, you can make risotto only with shrimp, but also add cream there for sophistication of taste.

The recipe for shrimp risotto is simple and economical. It can be cooked 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 cook shrimp risotto in a different way?

Ingredients:

• large shrimp - 450g;
• a clove of garlic - 1 pc;
• 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.

Cooking

Bring one liter of water to a boil, salt and put the shrimp, bay leaf and bring to a boil again and cook for about 4 minutes. Cool and clean. Then we put it back into the broth and cook for another 20 minutes. Next, put a large saucepan on a slow fire and pour olive and butter there, pour the chopped onion there and fry for about 5 minutes (if necessary, you can add a few tablespoons of broth so that the onion does not burn). Add the rice and stir until it absorbs all the oil, then add the wine and stir again until it is absorbed too. Then it is necessary to strain the broth and return all the contents back to the vessel on a strong fire. Where rice is cooked, the fire is also made stronger. Stir it and periodically add the broth when 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 stand for 10 minutes. Add greens and serve.

Cooking time takes about an hour, sometimes a little more.

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

In Mediterranean cuisine, you can find a huge number of dishes with shrimp. Italians, for example, often cook pasta and risotto with them. The combination of rice cooked in a certain way and shrimp is 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, cook shrimp risotto - you will certainly not regret it. An additional advantage of the dish is its benefits, besides, shrimp risotto turns out to be hearty, but not too high in calories.

Cooking features

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

• First of all, you need to purchase the right rice. In Italy, varieties such as vialone nano, carnarole or arborio are used for risotto. The last of them is quite possible to purchase in our country, as 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 still shouldn’t be upset: risotto can be made from other types of rice, as long as they have 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 rice for risotto is not washed. 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 risotto cannot be prepared without it.
• The first step is to fry the rice. This stage cannot be skipped, because without frying, the rice will lose its shape and turn into porridge in the process of further cooking. And in real risotto, it should remain smooth and even slightly undercooked inside.
• At the second stage, Italians most often add dry white wine to rice. It allows you to balance the starchy flavor of the dish, giving it additional notes. So wine is an optional, but desirable component. However, if it was not added during cooking, it can be served with the finished dish.
• After the wine from the pan in which the risotto is cooked has evaporated, you can add the broth. According to traditional technology, it is poured in in small doses, introducing a new portion of the liquid only when the previous one is completely absorbed into the rice. When preparing shrimp risotto, the broth can be replaced with water.
• To prepare shrimp risotto, boiled-frozen peeled small shrimp 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 should also be cut into smaller pieces. Small shrimp do not need to be minced.

A significant role in the taste of the finished shrimp risotto is played by spices and sauce, as well as some other ingredients. Cooking technology may also vary slightly depending on the selected recipe. However, the basic rules for making 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 - a 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 pieces, cover with water, add salt and pepper, cook the broth. Discard the vegetables and strain the broth.
• Free the onion from the husk and cut into as small pieces as possible.
• Finely chop two cloves of garlic with a knife.
• Defrost shrimp and rinse, dry with paper towels.
• Put 60 g of oil in a deep frying pan with a thick bottom. Put the pan on a slow fire.
• When the butter is melted, put the onion and garlic in it and fry them for 5 minutes.
• Put the shrimp in the pan with the vegetables and fry them for 5 minutes.
• Pour in the wine and simmer the shrimp until the wine has evaporated.
• Add rice and fry it for 2-3 minutes.
• Add spices and spices, pour in a glass of broth. While stirring, cook the rice with shrimp until it has completely absorbed all the broth. Drain another glass of broth and cook the dish again until there is no broth left in the pan. Continue soaking the broth into the rice little by little until it runs out.
• Finely grate the cheese and mix it with the cream. Pour this mixture over the risotto, stir and remove from heat.
• Cut the baguette into slices, fry them in a clean pan in the remaining oil.
• Crush the remaining garlic and brush the croutons with it.

Serve this risotto with garlic croutons. This will emphasize the creamy flavor of the main dish.

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 the capacity of the multicooker, put a quarter of a lemon. Place the shrimp on the wire rack and start the steaming program for 5 minutes.
• Remove the shrimp, pour out the liquid from the multicooker bowl, wash and dry the container.
• Onion, peeled, finely chopped.
• Grate the cheese using the finely 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 the 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, spices 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 the remaining broth, mix. Leave to cook in the same mode for another 10 minutes.
• Add 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 is excellent - the way it should be.

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

The preparation of shrimp risotto can be divided into three stages: boil the broth, bring the rice to 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 tbsp. l.
• butter - 30 g + 30 g for frying shrimp
• onion - 1 pc.
• garlic - 2 teeth
• salt and white ground pepper - to taste
• sun-dried tomatoes - 1-2 pcs.
• parsley - 3-4 sprigs
• grated parmesan - 20 g optional

Cooking

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