2shallot onions, finely chopped (or 1 small onion)
1tbsp of parsley, finely chopped
3tbsp of olive oil
125 grams table dry wine
1peeled garlic clove
Bunch of spring onion, finely chopped
50 grams butter
1tbsp of tomato paste
1fresh bay leaf, finely chopped
350 grams risotto rice
Coldwater shrimps risotto Directions
Peel the COLDWATER SHRIMPS, keeping heads and carapaces. Pour 1 liter of water to a big pan, Bring to a boil. Add 1 tbsp of salt, garlic, bay leaf, shrimp heads and carapaces. Boil for 25 minutes.
Set on slow heat big pan with a thick bottom. Pour in olive oil and add 25 g of butter. Toast onion in oil for 5 minutes until soften. To prevent onion burning, 1 tbsp of broth may be added.
Put the rice in the pan with the fried onion. Mix, to make rice soak up the oil. When the rice becomes slightly transparent, low the heat and pour in the wine. Stir, until the wine is absorbed as well.
Strain the shrimp broth. Add water to get nearly 1 liter of total volume. Heat up to the slow boil.
Increase the heat for the rice. Stirring the rice, pour in the broth every time, when the previous portion has evaporated. Cook this way for nearly 10 minutes.
Put in the peeled COLDWATER SHRIMPS and tomato paste. Continue to pour in the broth, but in smaller portions. Remove the rice from heat, when it is soft, but with crispy “seed” inside.
Spice with salt and white pepper by taste. Remove from the heat. Add 25 g of butter and broth, to cover the rice. The liquid should cover the rice for 1-1.5 cm. Stir, cover with lid and set aside for 10 minutes. Decorate with chopped parsley. Serve.