Risotto with shrimps

I kept making risotto until it gets right, I made it (and ate it) 4-5 times straight, writing down the changes I made each time in the recipe. I search new recipes, saw many videos, read again. The 5th one worked pretty good. Valentina, my Italian colleague helped with some tips and some websites from traditional risottos! Enjoy!

the recipe

• 350gr. warm vegetable broth
• 120gr. rice for risotto
• 300gr. shrimps marinated in salt, olive oil & garlic
• 2tbsp. olive oil
• 1 onion, minced
• 3tbsp. brandy or cognac
• 3 crimini brown mushrooms minced (same size with onion)
• 50gr. grated parmesan
• 2tbsp. butter
• some chilly pepper

for the decoration

• 1 big crimini mushroom
• 2 shrimps
• 1tsp. butter
• salt
• some chilly pepper

directions

• Add the oil in a pot and put in high temperature.
• Put in the pot the minced onion and minced mushrooms, salt to taste and cook them until the onion becomes softer.
• Add the rice, mix well and continue with the brandy. After 1′-2′ that the alcohol is evaporated bring the temperature to a medium high level.
• Start adding the broth little by little and keep stirring with a wooden big spoon. Usually risotto should be ‘al dente’ meaning that the inner part of the rice will be a little bit crunchy but overall you should be able to eat it pleasantly.
• Add the last portion of the broth together with the shrimps and some chilly pepper. The shrimps need to be cooked only 3′-4′.
• When the rice is ready, remove from the stove and add the butter and grated parmesan in the pot. Mix well so that both the butter and parmesan melt nicely.
• Serve immediately with some ‘toasted’ minced mushrooms and 2 fried shrimps which you will cook in a small pan with some butter and salt for 3′.

Enjoy !

Tips!

• You can use the basic method of making the risotto and add the ingredients you like the most!
• You really need to eat risotto right away, it’s not a dish that you can keep for the next day!