1.6 pounds 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 teaspoon 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)
1.6 pounds 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 teaspoon 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)
Peel the shrimp, place the shells in a large pot with water and bring to high heat
Simmer for 20 minutes, then strain the liquid, reserving it, and discard the shells
Cut the onion in half, slice one half into rings and mince the other half
In a medium pot, melt 1/4 cup of butter over high heat with the sliced onions, shrimp, grated carrot, parsley, bay leaf, and half of the salt
Fry until the shrimp are opaque (around 4 minutes)
Increase the heat, add the cognac, and cook without covering until all the liquid has evaporated. Reserve
In a large pot, warm the remaining butter and olive oil over high heat
Add the minced onion, let it cook for a bit, then add the rice, stirring constantly as it starts to brown
Add the white wine and cook without covering until all the liquid has evaporated
Add 3 cups of reserved shrimp broth and the remaining salt, stir, and let cook
Add more broth gradually, as the rice becomes dry (around 25 minutes), and continue cooking
Remove from heat and transfer to a serving dish
Heat the shrimp and place them on top of the risotto
Serve immediately
633 calories per serving
