Risotto with shrimp: recipes. Risotto with shrimp in creamy sauce Cooking option with shrimp, corn and green peas

26.05.2022

Sometimes I remember the name of my website and go make risotto. Although no, I’m lying, I cook risotto because it’s tasty and interesting. But you know what always bothers me about making risotto? The need to cook. So, this shrimp risotto is a real find: the broth cooks quickly, turns out rich, and is made from what we usually throw away. It’s not at all like cooking broth from scratch - take chicken, vegetables, skim off the foam, and then wait, wait, wait... And don’t believe H. Blumenthal and A. Zimin that you can cook risotto with cubed broth: that’s an abomination.

Risotto with shrimp

Peel the shrimp from their shells, which should not be thrown away, but washed in running water. And if the shrimp had heads, that’s even better, the heads will come in handy too! Melt a spoonful of butter, fry the shrimp shells and heads and the crushed garlic clove on all sides, then add the parsley stems. If there is anything else, feel free to add it, for example, I halved an onion and also added a tomato (not the one in the photo). Pour it all over with a liter of water, bring to a boil and cook with slight bubbling for 15-20 minutes, then strain the broth and return it to low heat.

Cut each shrimp from the back, pull out the black vein, and set the shrimp aside for now.

In a mixture of olive and butter, simmer finely chopped 2 cloves of garlic and onion over low heat for 10 minutes, until the vegetables become translucent and not darkened. Add the rice, increase the heat, fry the rice until slightly translucent, and add the wine. Stir the contents of the pan constantly until all the wine has evaporated, reduce the heat and pour one ladle of hot broth into the pan at a time, constantly stirring the rice. The broth should boil neither too slowly nor too quickly, and in any case, perfection will only come with practice.

At the same time, take a moment and blend the parsley and a little olive oil in a blender.

When more than half of the broth is gone, try the rice - it should not be boiled, but remain with a light crunch inside. When this happens, remove the risotto from the heat, season with salt and white pepper, add 50g of cold butter, stir, cover and leave for 5 minutes. Quickly fry the shrimp and remaining garlic clove in hot olive oil on both sides, remove from heat, pour the shrimp oil into the risotto and stir. Divide the risotto into deep bowls, garnish with sautéed shrimp and drizzle artistically with parsley oil (or simply sprinkle with chopped parsley). Serve with a cold white, of course.

Liana Raimanova

Risotto is called a universal dish. It is prepared with all kinds of additives: meat, vegetables, seafood. Risotto with shrimps – perfect option when you need to serve something special, exotic to the table.

Every housewife can prepare it, and all the main ingredients for the dish are available. If you master the recipe for classic risotto, then based on it you will be able to prepare a wide variety of types of dishes, based on what you have on hand.

Choosing products for risotto
Rice is the main component of the dish. We choose round varieties. Now they sell special packages with the inscription “Rice for risotto”, you can use it.
If opportunities permit, purchase the one that the Italians use: Vialone Nano or Carnaroli. Arborio is perfect. It is also found in our supermarkets.
As a last resort, use round Krasnodar rice

The wine must be dry white. The Italians say that you shouldn’t add wine to a dish that you don’t like the taste of. Choose your favorite brand.
We buy shrimp frozen; before cooking, of course, we defrost them, clean them, and cut them into pieces.
It is better to use olive oil, but again, if you don’t have it on hand, get out of the difficult situation and take regular sunflower oil, the main thing is that it is refined. Otherwise, the smell will overwhelm the aroma of the finished dish.
These are the main ingredients for the classic version with shrimp, choose additional ingredients based on the step-by-step risotto recipe.
Ingredients for 2-3 servings:
round rice – 100 g;
unpeeled shrimp – 250 g;
vegetable oil – 2 tablespoons;
dry white wine – 100 g;
1 medium sized onion;
garlic – 1 clove;
a pinch of pepper mixture;
water – 0.5 liters;
salt to taste.

Cooking method:
Defrost the shrimp. Clean out the insides and throw away. We put the shell, legs and head aside. They will be useful to us.
Marinate the shrimp meat in a mixture of peppers and salt for 30 minutes.
In a thick-bottomed saucepan in heated oil, sauté the crushed clove of garlic, this will add flavor to the oil. We take out the garlic.
Fry the chopped onion half in the same oil along with the leftover shrimp. Add half a liter of water. After 20 minutes, remove the shrimp broth from the heat. Cool and strain. The result was broth for shrimp risotto.
In a frying pan in oil, fry the remaining half of the onion until transparent. Pre-cut the onion.
Pour dry rice into the pan (do not rinse it). Fry until golden brown.
Pour in the wine and stir until it dissipates. This usually takes little time.
When the rice in the pan becomes dry, begin to gradually add shrimp broth. It should not cover the cereal. Don't forget to stir and add broth as it evaporates.
The rice should increase in volume, but it does not need to be cooked until fully cooked. After about 15-20 minutes, turn off the stove and close the lid.
After 10 minutes, turn on the heat, add the shrimp meat and fry for another 3-4 minutes.

Serve risotto immediately

Before serving, garnish the plate of risotto with a slice of lemon and place a small piece of butter in the middle. In the photo of risotto you can see how the finished dish is prepared in different ways.
If you understand how to cook shrimp risotto, you can master any variety of dish with various additives.
Risotto with shrimp and mushrooms in a slow cooker
At home, you can use a slow cooker to prepare shrimp risotto.
View this post on Instagram
To make the dish even more filling, add mushrooms. To the specified amount of ingredients, take another 250 grams of any fresh mushrooms and 2-3 tablespoons of cream.
In this case, we will make the broth in advance based on mushrooms. Fill half the mushrooms with cold water. After the liquid boils, add bay leaf, herbs, carrots in cubes, celery root, chopped onion. Boil for 25 minutes over low heat. Remove the pan from the heat. Let cool. We filter. We put it aside.
Turn on the multicooker in the “Frying” or “Baking” mode. Fry chopped onion in oil with small pieces of fresh mushrooms and shrimp meat until the onion becomes transparent. Remove mushrooms, shrimp, and onions with a slotted spoon. We put it aside.
Fry the dry rice for a few minutes until golden brown.
Pour in the wine and wait for it to evaporate.
We switch the multicooker to the “Stew” mode. Pour in 300 grams of broth (a little more than a glass). Set the timer for 10 minutes.
After the signal, add mushrooms and shrimp to the rice. Set the timer for 10 minutes. If required, add a little broth.
After 10 minutes, add cream to the risotto and stir. Leave until serving.
We decorate the finished dish directly in portioned plates with herbs and tomatoes.

Risotto with shrimp and mushrooms it will be richer, if you sprinkle it with grated cheese before serving. Parmesan is great.
Risotto with shrimp and vegetables in a cauldron
The cauldron is ideal for preparing risotto at home. A container with thick walls and a bottom: the rice will not burn, but will simmer.
This is exactly what you need for real risotto.

Additional Ingredients:
medium-sized tomato with elastic skin;
bell pepper – 1 piece;
parmesan – 50 g;
pickled corn - a quarter of a jar;
butter – 30 g.

Cooking method:
We prepare the broth in advance: you can make it based on shrimp or sea fish, you can make a vegetable broth. Let's add salt to it.
Marinate the shrimp meat if using frozen ones. If you purchased ready-made shrimp, you don’t have to marinate it, just defrost it at room temperature.
Fry the garlic in a cauldron and remove it. Sauté onions with shrimp. Take it out and put it aside.
Fry the rice until golden brown.
Add the broth little by little as it evaporates. Cook for about 15-20 minutes. There is no need to stir rice often in a cauldron. Just make sure to keep it moist at all times, but not floating in the broth.
Add shrimp with onions, finely chopped tomato and pepper, add corn. Mix.
Place butter on top and close with a lid. We wait 15 minutes.
Place the finished risotto in portioned plates, sprinkle with grated cheese and herbs. Serve on the table.

It is convenient to cook large quantities of risotto in a cauldron. There is plenty of space in the container and the rice steams properly.
What else can be used as additives for shrimp risotto?
Green peas go well with shrimp. In this case, replace the bell pepper with about a quarter can of pickled peas.
Many people don't like seafood risotto with cheese. You can season the finished dish with fresh cream and put a piece of butter on top.
If you add tomato paste to a variation of the classic recipe, you get a new dish - tomato risotto with shrimp. Tomato paste is added 2-3 minutes before the end of cooking.
Alternatively, make risotto with shrimp and lobster or shrimp and mussels. Then take an equal amount of the selected ingredients and cook in the same way as in the previous cases.
You can experiment and create your own tastes - after all the main thing in risotto– bring the rice to the desired state of readiness. And to do this, you need to turn off the dishes with risotto at the right moment so that it reaches itself.
A simple recipe for risotto with shrimp, follow the video:
21 December 2018, 17:58

Shrimp risotto is a dish based on shrimp and starchy white rice. Previously, it was prepared only in Italy, but later it spread throughout the world.

This delicious, but easy-to-prepare dish is loved because it can be prepared in different ways depending on the preferences of the cook.

Rice is a universal product that goes well with all meat products and vegetables.

Risotto cooks quickly, so if you have unexpected guests, you can quickly prepare this delicacy.

There are a lot of shrimp risotto recipes, and today we will introduce you not only to the most delicious ones, but also to those that are prepared from accessible and inexpensive products.

Classic version

This is a basic dish made with rice, spices and shrimp. Many restaurants prepare risotto this way, changing only the spices.

We will need:

rice - approximately 1.5 tablespoons;
shrimp (it is advisable to take small boiled frozen ones) - approximately three hundred grams;
one medium onion;
one carrot;
two hundred milliliters of cream;
three cloves of garlic;
broth (usually meat, but vegetable broth works well) about half a liter;
cheese (hard variety, Parmesan works well) – 50 grams.
a set of seasonings for rice - one teaspoon;
salt.

Preparation:

The first step is to thoroughly wash the rice under running cold water.
Finely chop the onion and carrots.
Either finely chop or crush the garlic.
Heat a frying pan and melt butter in it.
We send the prepared ingredients and sauté.
Then add the rice and soak it well in oil.
After 2-3 minutes, pour the broth into the rice and vegetables.
Simmer over low heat, after adding salt and spices.
Before the rice is cooked, add shrimp (not defrosted) and cream.
Simmer a little until the shrimp are cooked.
Grate the cheese and sprinkle it with cheese.
Mix well.
Before serving, decorate with greens.

The dish is ready! Bon appetit!

In creamy sauce

Shrimp risotto cooked with creamy sauce is not only soft, but also has a pleasant taste. When preparing this dish, it is important to bring the rice to its full readiness, but under no circumstances should it be overcooked.

Ingredients:

two hundred grams of rice;
half a liter of water;
a little more than one hundred milliliters of cream;
oil - three tablespoons;
two onions;
half a teaspoon of salt;
bunch of basil;
a little more than one hundred grams of cheese;
about two hundred grams of shrimp.

Preparation:

First of all, pour sunflower oil into a saucepan and heat thoroughly.
Chop the onion and sauté until it loses its color.
Add rice and mix well, fry with onion for about 5 minutes.
Add a little warm water and stir.
Cook over low heat until the liquid boils away.
After the liquid has boiled, add more and cook until the rice is completely cooked.
Shake the cream and add to our ingredients with peeled shrimp.
Simmer the dish for another 7 minutes.
Add grated cheese.
Mix well.
Decorate with greenery on top.

The dish is ready!

To prepare this recipe, shrimp can be used not only frozen, but also already cooked. You can also use seafood kits, they work great. The only thing you need to consider is that this ingredient is added at the end.

Video “Three variations of risotto”

In this video, a qualified chef shows how to properly prepare risotto and shares the subtleties and secrets of preparing this dish.

With seafood and white wine

The dish, prepared according to the recipe, is very often served in restaurants, since it is problematic to prepare it at home, and it should not be given to children.

Ingredients:

two hundred grams of rice;
approximately one hundred and fifty grams of shrimp;
about 150 grams of mussels;
wine - approximately 50 milliliters;
a teaspoon of salt;
butter - four tablespoons;
a little more cheese - 150 grams;
fat - half a liter;
onion - one piece.

Preparation:

The first step is to prepare the fish broth and, after straining, set it aside.
Peel the onion and cut into small cubes.
Heat a frying pan and pour olive oil into it.
Sauté the onion.
Add rice and fry a little, stirring continuously.
Add fish broth so that it almost covers the rice.
Cook and simmer the ingredients at the same time.
After using all the broth, add white wine.
Mussels and shrimp need to be cleaned and rinsed thoroughly.
We send it to the actually finished dish.
Mix well and sprinkle with cheese and herbs.
After turning off the heat, simmer the dish, covering it with a lid for about three minutes.

With corn and peas

This dish is best made with fresh legumes, but we don’t always have them on hand, so we’ll use canned ones.

Ingredients:

approximately two hundred and fifty grams of peas;
two hundred grams of corn;
about two hundred grams of rice;
about two hundred grams of shrimp;
half a liter of broth;
a teaspoon of salt;
one hundred grams of butter;
one carrot;
one onion.

Preparation:

Melt the butter and fry the vegetables in it, after cutting them into cubes.
When the onion becomes transparent, you need to add rice and mix thoroughly.
Add about half of the broth (if you don’t have it on hand, plain water will do).
When the moisture has evaporated, add more, and repeat until the rice is cooked.
Clean and chop the shrimp.
Now it's time to open the jars of peas and dessert sweet corn and drain the brine from them.
We salt our dish and add legumes and seafood to it.
Turn off the heat and stir.
Sprinkle with grated cheese.

Bon appetit!

With mushrooms

Rice goes well with mushrooms, but if you add shrimp to them, the result will be a delicious dish.

Ingredients:
two hundred grams of mushrooms;
two hundred grams of rice;
onion - one piece;
approximately one hundred and fifty grams of shrimp;
three tablespoons of oil;
a teaspoon of salt;
half a liter of decoction.

Preparation:

In our dish it is permissible to use any mushrooms, including frozen ones. You need to cut them into medium-sized pieces.
Heat the oil in a saucepan.
We clean and chop the onion and send it to sauté.
After adding the mushrooms, simmer for about ten minutes.
Add rice and mix well. After the liquid has evaporated, add broth and cook, stirring continuously.
Salt and add peeled shrimp.
Add spices.
Decorate with herbs and remove from the stove.
Our whole dish is ready!
When preparing this dish, it is permissible to use cream and grated cheese.

Bon appetit!

To make the dish tastier, you need to take high-grade rice, otherwise the result will not be risotto, but the most ordinary porridge.
Rice should be round-grained, with a high starch content, which will give the desired consistency. Arborio, Carnaroli and Vialone varieties are well suited; they absorb a large amount of liquid during cooking, while remaining soft on the outside and hard on the inside.
Before cooking, if you use the above varieties of rice, there is no need to wash them!
To prepare risotto, the grains are first fried in a thick-bottomed container or in a frying pan. Rice is added only dry. When washed, it will lose the necessary starch, and this is unacceptable when preparing risotto!
The broth should be hot and not cover the rice!
Fish or shrimp broth is best suited (it is cooked from the heads and shells of shrimp left after cleaning).
The broth must be fresh, as it quickly loses its flavor.
Rice can be fried in either butter or olive oil until it becomes translucent.
Do not pour in all the broth at once, otherwise the dish will not be stewed, but cooked.
Risotto must be cooked over moderate heat so that the rice does not burn and simmers slowly.
Even if you purchased high-quality rice, be sure to sort it out, removing low-quality grains.
A good addition to shrimp risotto can be red fish, for example, salmon, salmon or pink salmon.

This video shows how risotto is prepared in Milan.

The name of the Italian dish risotto literally translates as “risik”. The dish is very popular all over the world and has many cooking options. In different parts of the world you can try risotto with mushrooms or vegetables, with chicken or seafood. But whatever the additive, real Italian risotto is always distinguished by its velvety structure and legendary creamy tenderness. When prepared correctly, the broth opens and permeates the pores of each grain of rice, leaving it hard on the inside and soft on the outside. Risotto turns out “grain to grain”, with a slightly viscous “al dente” consistency.

The secrets of delicious risotto in general and with shrimp in particular

In order for the risotto to turn out delicious, you need to strictly follow several rules of the risotto recipe. If you make a mistake in choosing the type of rice or violate the cooking technology, you will not end up with risotto, but at best, a viscous rice porridge.

Choose special varieties of rice with a high starch content: Arborio, Carnaroli and Vialone.

For risotto, short-grain rice rich in starch is suitable, which will allow you to achieve the desired creamy consistency. Traditionally, Arborio rice is used for risotto - when cooked, it absorbs a lot of liquid, turning out soft on the outside and hard on the inside. You can replace it with Carnaroli and Vialone varieties. They also contain a lot of starch, but hold the middle of the rice grain al dente longer than Arborio.

Don't rinse the rice!

For risotto, the grains are pre-fried in a thick-bottomed saucepan or frying pan. Rice is never washed, but added dry. If you rinse it, it will lose valuable starch, and this is unacceptable for real risotto!

Make sure the broth is hot and does not cover the rice!

The taste and temperature of the broth directly determines what the risotto will taste like. Fish or shrimp broth (bisque) is ideal for shrimp risotto. In the latter case, an aromatic broth is prepared from the heads and shells of freshly peeled shrimp, which allows you to saturate the rice with a very bright taste.

Before adding to risotto, the broth according to the recipe must always be hot - for this it must be constantly reheated or kept in a warm place. The hot liquid helps extract the starch from the rice grain. If you add cold broth to heated rice, the starch will coagulate (curdle), preventing the formation of the correct creamy consistency. You can add the next portion of broth only when the previous one has been absorbed - this is the only way to achieve the viscosity and creamy consistency characteristic of risotto.

Ingredients

unpeeled shrimp 500 g
Arborio rice 200 g
vegetable oil 3 tbsp. l.
onions 2 pcs.
garlic 1 tooth.
salt 2 chips.
mixture of ground peppers 2 wood chips.
water 1 l
dry white wine 200 ml

How to cook shrimp risotto

Defrost the shrimp naturally at room temperature or under running cold water. We clean them from the insides. We remove the chitinous shell, head and legs, but do not throw it away, but set it aside - we will use them to prepare a delicious broth.
Marinate the shrimp meat in salt and pepper (2 pinches each).
For the bisque, heat 1 tbsp in a saucepan. l. vegetable oil. Sauté half a diced onion on it, as well as a clove of garlic, flattened with the flat side of a knife.
As soon as the onion becomes transparent, add shrimp scales to it. Fry for a minute, pour in 50 ml of white wine and evaporate it completely.
Fill everything with 1 liter of cold water and simmer over low heat for 30 minutes.
Strain the shrimp broth. As a result, we will have a broth with a great aroma and taste of shrimp, which we will add to the rice while cooking. We return the bisque to the stove so that it is constantly warmed up, or simply keep it in a warm place.
Let's start preparing risotto. To do this, heat 2 tbsp in a frying pan or saucepan with a thick bottom. l. vegetable oil and sauté diced onions in it. We will not add garlic, since it was present in the bisque.
Once the onion is soft, add Arborio rice. Be sure to dry! There is no need to rinse it! The rice should absorb the oil, then pour 150 ml of wine into it. Continue cooking over high heat until the wine has completely evaporated.
Gradually add bisque in small portions, literally 1 ladle at a time. We adhere to the rule: water should not completely cover the surface of the rice. Pour in the next portion only when the previous one is absorbed.
Gradually the rice will be saturated with the broth and increase in volume.
When the rice becomes soft on the outside and is ready, add the shrimp. Stir and fry for another 1 minute.

Serve the shrimp risotto immediately after cooking. Place a small piece of butter on top, which will highlight the delicate taste of the dish. Additionally, you can serve a slice of lemon and grated Parmesan.

Description

Risotto with shrimp we will cook traditionally, according to all Italian customs. We will even use special rice. By the way, regular rice is not suitable for making risotto. Therefore, if you are thinking about preparing this wonderful dish, find out exactly how you can prepare risotto so that it complies with the canons of Italian cuisine.

The specialty of this dish is the sauce. It is he who will saturate the rice and give it flavor. Since we are preparing a dish with shrimp, we will have an appropriate sauce. Tomatoes go very well with seafood. We will try to convey this 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 carefully follow the instructions. We have prepared a step-by-step recipe for making tomato risotto with photos below. Take advantage of it and make your own flavorful Italian dish with shrimp and amazing sauce for dinner.

Ingredients

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

Cooking steps

It is best to take shrimp frozen. Prepare a deep, volumetric pan, pour half a liter of water into it and place all the available shrimp on its bottom. Add fish seasoning and a few bay leaves there. When the water boils and the shrimp are cooked, turn off the heat, catch the shrimp with a slotted spoon, cool and peel.

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

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

Prepare a frying pan with a thick bottom. We have to heat the olive oil in it.

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 and stir.

Place the washed rice in a frying pan with the onions, mix and cook the ingredients for 2 minutes over medium heat. Add three pinches of basil.

Prepare a deep pan in advance, in which we will continue to cook the risotto. Add wine to the pan only when the rice is sufficiently cooked and becomes somewhat translucent. Bring until cooked over low heat for a few more minutes. Pour the mixture into the pan.

Next, half of the crushed tomato pulp is sent into the pan, as well as the juice in which they were sealed. Mix thoroughly and cook the rice in the 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 previously strained broth into the pan, and when it has partially evaporated, another 100 milliliters of boiled water. Cook the rice until soft, about 25 minutes.

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

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

Bon appetit!