- Prep
- 40 min
- Cook
- 30 min
- Total time
- 70 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 550 kcal
Quick summary
“Shrimp risotto is a delicious combination of creamy rice and sweet shrimp, perfect for a special dinner. It is worth it for its silky texture and intense flavor.”
What you need to know
- Arroz Carnaroli é fundamental para a textura cremosa
- Caldo de peixe é a base para o risoto
- Camarões devem ser adicionados ao final para conservar a textura
Ingredients
Main
- caixinha fish stock
- tablespoons rice flour
- tablespoons chopped parsley
- cup arborio rice
- g shrimp
- g butter
- g grated parmesan cheese
Instructions
Principal
- Add the fish stock gradually, stirring constantly until the rice absorbs all the liquid. When the rice is al dente, add the reserved shrimp, butter, and parmesan cheese. Mix well, adjust salt and pepper, and finish with chopped parsley. Serve immediately.
Chef's tips
- Use caldo de peixe homemade para melhor sabor
- Mantenha o fogo baixo durante o cozimento
- Adicione manteiga aos poucos para dar brilho
Variations
- Adicione espinafre ao final do cozimento
- Use camarão de água doce para um sabor diferente
- Inclua cogumelos porcini para um toque especial
Substitutions
- Pode-se usar camarão congelado, mas descongele antes
- Arroz Carnaroli pode ser substituído por arroz arbóreo
- Queijo parmesão pode ser substituído por reggiano
How to store
Let the shrimp risotto rest for 10 minutes before serving so the flavors integrate. Stored in a closed jar in the refrigerator, it lasts up to 3 days.
Can it be frozen?
We do not recommend freezing the risotto, as it may break down the texture upon thawing.
What to serve with
Serve with a fresh lettuce and tomato salad, or a bit of pesto to add more flavor.
Frequently asked questions
Is it necessary to use homemade fish stock?
It is not mandatory, but homemade has a more intense and authentic flavor.
What is the best butter for risotto?
Unsalted butter is the best choice, as it does not interfere with the flavor.
How can I know when the rice is al dente?
The rice should be soft, but with a firm texture in the center, like a grain of rice.
Can frozen shrimp be used?
Yes, but it's important to thaw it completely before using.
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