Shrimp Risotto Recipe (Brazilian)

Preparation Time: 45 Minutes.

Yield: 8 Portions.

INGREDIENTS

- 3 cups of arboreal rice for risotto.

- 2 tablespoons olive oil.

- 1 spoon of butter.

- 2 cloves garlic, minced.

- 1/2 cup white wine.

- 1 lemon.

- 400 g shrimp, clean and shelled.

- 1 liter of boiling water or more.

- 1 shrimp or fish broth Salt and black pepper to taste.

- 1/2 can of peeled tomatoes in cube or 1 tomato without peel cut into cubes. 

- 2 tablespoons tomato sauce parsley or coriander and chives to season.

- 1 cup grated parmesan.

METHOD OF PREPARATION

Add in a large saucepan with lid, olive oil, butter, garlic and rice. Stir until the rice begins to transparent to loosen the starch (do not let it burn). When finished, pour the wine and let it evaporate, stirring slightly. Meanwhile, take the shrimp, squeeze the lemon, put a little salt and let it sit for 10 minutes. After this time, just remove the water that has formed. Place the shrimp or fish stock in the boiling water and add the water until the rice is covered. Add the sauce with the tomatoes and cover. Lower the heat, stir once in a while and when it begins to evaporate, add more water. Go putting water and do not let it stick. The rice, in the end, should run out of liquid and creamy. As soon as you reach the point, add the curd, the green odor, the parmesan and the shrimp. Try it, adjust the salt and pepper. Turn off the heat, stir well. Cover for 5 minutes and serve.

ADDITIONAL INFORMATION

It can be served alone or with fried fish.