1 1/4 cup (chopped) of rice
200 g of small shrimp
3 tablespoons of butter
1/4 cup (chopped) of white wine
2 1/2 cups of hot shrimp broth
1 tablespoon of olive oil
To taste: salt, black pepper, and saffron
Large shrimp for garnish
1 1/4 cup (chopped) of rice
200 g of small shrimp
3 tablespoons of butter
1/4 cup (chopped) of white wine
2 1/2 cups of hot shrimp broth
1 tablespoon of olive oil
To taste: salt, black pepper, and saffron
Large shrimp for garnish
Melt two tablespoons of butter and add the rice
Mix well
Stir in the white wine and let it cook until absorbed
Heat the shrimp broth to a simmer on low heat
Add one-quarter cup at a time, stirring constantly until the liquid is fully absorbed
After 15 minutes of cooking, add the small shrimp, black pepper, and saffron
Taste and adjust seasoning as needed
Continue cooking for five more minutes and turn off the heat
Melt the remaining butter and stir it in
Cover the pan and let it rest for five minutes
While the risotto is resting, heat the olive oil and sauté the large shrimp seasoned with salt and black pepper
Serve the shrimp over the risotto.
