800 g of medium shrimp, whole
2 liters of water
1 medium onion (100 g)
3/4 cup of butter (150 g)
1 medium carrot, grated (120 g)
1 tablespoon of chopped parsley
1 bay leaf
2 tablespoons of salt
2 tablespoons of cognac
1 tablespoon of olive oil
2 cups of uncooked Arborio rice (400 g)
1 cup of dry white wine (240 ml)
800 g of medium shrimp, whole
2 liters of water
1 medium onion (100 g)
3/4 cup of butter (150 g)
1 medium carrot, grated (120 g)
1 tablespoon of chopped parsley
1 bay leaf
2 tablespoons of salt
2 tablespoons of cognac
1 tablespoon of olive oil
2 cups of uncooked Arborio rice (400 g)
1 cup of dry white wine (240 ml)
Shells the shrimp, place the shells in a large pot with water and bring to high heat
Simmer for 20 minutes, then strain and reserve the broth, discarding the shells
Fry half of the onion in butter until caramelized
Add the remaining onion, the shrimp, carrot, parsley, bay leaf, and salt
Cook over medium-high heat until the shrimp are opaque (about 4 minutes). Reserve
Combine the remaining butter and oil in a large skillet over high heat
Add the grated onion, cook for a minute or two, then add the rice and stir constantly until lightly toasted
Add the white wine and cook without covering until the liquid has evaporated
Add the reserved broth, salt, and shrimp, stirring to combine
Continue adding the broth, gradually, as the rice absorbs it, cooking until creamy (about 25 minutes)
Remove from heat, transfer to a serving dish, and garnish with cooked shrimp
Serve immediately
633 calories per serving
