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😋 A recipe from Italy
This tomato, spice and shrimp risotto is a summer delight like no other! Refined, tasty and very easy to make, it's the ideal dish when you want to (indulge) yourself!
My nonna grandmother in Italian, has taught me over the years how to make risotto. She grew up in Genoa, in northern Italy. It's often said that risotto comes from the North, so it's no coincidence that she made them so well... I'm sharing all her top tips with you below.
💙 Why you'll love this recipe
- It is absolutely delicious
- It's right in season
- She takes us all the way to Italy
💡 Tip: cold butter, the crucial step not to be neglected
It's traditional: in risottos, butter is added quite cold, at the very end. This is what makes the risotto so creamy.
In Italy, risotto is mixed with a mantecare spoon, the pierced spoon that helps create the risotto's binder, but it's not obligatory of course.
😇 Storage
I recommend that you eat this risotto within 24 hours of making it. Shrimps, even cooked, don't keep well. Risotto on its own can be kept for 2 to 3 days.
Don't hesitate to add one or two tablespoons of water before reheating, so that it regains all its creaminess.
If you make this tomato risotto, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Tomato risotto with spicy shrimps
Ingredients
- 1 tablespoon olive oil
- ½ cup canned tomatoes
- 3 tablespoons tomato paste
- 1 ⅓ cups raw shrimp
- 1 teaspoon ground sweet paprika
- 1 teaspoon herbs de Provence
- 1 teaspoon ground cumin
- 1 pinch Cayenne pepper adjust to taste
- 1 onion
- 1 large garlic clove
- ½ ⅛ cups risotto rice
- 3 ½ tablespoons dry white wine
- 2 ½ cups vegetable broth
- ½ lemon
- Fresh parsley
- Parmesan cheese freshly grated, to serve
- 2 tablespoons butter cold
- Salt to taste
- Black pepper to taste
Instructions
- In a frying pan with a drizzle of olive oil, heat the peeled tomatoes, 2 tablespoons of double tomato paste, paprika, cumin, herbs, cayenne pepper, juice of half a lemon, salt and pepper.
- Once the mixture is hot, add the shrimps and leave to cook (if they form a C, they're cooked; if they form an O, they're overcooked), stirring occasionally. Once cooked, set aside.
- Meanwhile, in a saucepan, sauté the onion and garlic with a drizzle of olive oil.
- Once colored, add the risotto rice and deglaze with the white wine. Then place the mixture in the pan without the shrimps.
- Throughout the risotto's cooking time (around 18 minutes), add stock a little at a time, stirring constantly. A few minutes before cooking time, add the last tablespoon of double tomato paste.
- Once the risotto is cooked, season with salt and pepper, add the chilled butter fresh from the fridge and mix well.
- Arrange on plates with the shrimps, a few leaves of fresh parsley and a sprinkling of freshly grated Parmesan.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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