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rissotto with shrimps

Rissotto with shrimps

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Introduction

I love risotto. It’s one of the easiest dishes to make and it comes together quickly, which is perfect when you need something comforting in that last minute before bed. This recipe is full of flavor and will leave your taste buds begging for more!

Rissotto with shrimps

  • 500 ml seafood stock
  • 2 tbsp salt
  • 1/2 tbsp dried thyme
  • 300 g shrimps
  • 75 g butter
  • 20 g Parmesan cheese
  • 50 g rice

Ingredients:

Ingredients:

  • Shrimps, preferably fresh or frozen (at least 1/2 lb)
  • Stock (chicken or vegetable) of your choice, at room temperature
  • Salt to taste, about 1/4 tsp for 1 cup of stock if you are using unsalted chicken broth. If you’re using salted chicken broth, use more salt—you can always add it after cooking if necessary.
  • Thyme leaves picked from their stems and minced finely with a knife in a food processor; this step is essential because it helps bring out the flavor of the shrimp without adding many ingredients into your risotto which would make it too heavy or complicates cooking time unnecessarily.
  • Shallots peeled and finely chopped; they add depth but shouldn’t overpower other flavors since they’ll be cooked down later on when we cook our rice mixture together!
  • Butter cut into small pieces so that it melts easily during cooking time so no chunks remain visible once everything has been stirred together later on (which might cause clumps); olive oil may also be added here if desired though I find that butter works just fine without making me feel guilty afterwards because most people prefer using olive oil over butter anyway…so go ahead! 🙂

500 ml seafood stock

Stock is a liquid that’s made by simmering bones and vegetables in water. It’s used to make risotto, or even soup! Stock can also be used as a base for other dishes like stews, soups and stews. You can make stock ahead of time and store it in the freezer until you need it—it will keep well for several months.

2 teaspoons salt

2 teaspoons = 1 g

2 teaspoons = 0.2 g

The amount of salt in a teaspoon is approximately 0.25 grams, so if you want to measure out 2 teaspoons of salt in grams, then multiply your number by 0.25: 2 x 0.25 = 0.50 grams (or half a gram). If you want to do the same thing with tablespoons instead of teaspoons, multiply your answer by 4: 4 x 3 = 12 tablespoons equals 1 fluid ounce (oz).

1/2 tablespoon dried thyme

Dried thyme is a popular herb and can be found in many dishes. It’s a perennial herb that grows well in the Mediterranean region. It has a citrusy aroma and flavor, with hints of peppermint and evergreen notes.

The dried leaves should be crushed with the flat side of your knife or by rubbing them between your hands before adding to your risotto. The heat from this process will release their essential oils into your risotto, which will make it taste even better!

2 shallots, peeled and chopped

2 shallots, peeled and chopped

  • 2 tbsp butter
  • 1 tsp dried thyme leaves, crushed in a mortar or with a pestle
  • 1 cup dry white wine (such as Chardonnay)

300 g shrimps, cleaned, de-veined and halved

Shrimps are a type of shellfish that can be eaten raw or cooked. They’re high in protein and low in fat, making them a good source of vitamin B12.

75 g butter, cubed

Butter is a good fat to use when making risotto, as it adds richness and helps the rice cook faster. It also adds flavor to your dish, so if you enjoy strong flavors like garlic or ginger then keep an eye out for those ingredients in recipes that call for butter!

Butter is used in cooking because it has a high melting point (around 38 degrees Celsius), which means that it will stay solid at room temperature while other fats such as olive oil will tend to become liquid over time. If you prefer not to use any type of butter (or don’t have any on hand), then try substituting some oil instead—butter has gotten plenty of bad press due to its high saturated fat content; however, there are many studies indicating that eating more unsaturated fats isn’t necessarily unhealthy either!

Olive oil, to drizzle

Now that you’ve prepared your ingredients, it’s time to start cooking! Start by heating up a large skillet over medium heat. Add 1 tablespoon olive oil and swirl around until heated through.

Next, add the shrimp and saute for 2 minutes on each side until pink but not cooked through (if you want them pinker, cook a little longer). Remove from heat.

20 g Parmesan cheese, grated.

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Directions:

Heat the stock in a saucepan over medium heat until it just begins to boil. Remove from the heat and pour into a heatproof jug. Set aside for later use while you prepare the tomatoes, garlic and Parmesan cheese.

Heat the stock in a saucepan over medium heat until it just begins to boil. Remove from the heat and pour into a heatproof jug. Set aside for later use.

Heat the stock in a saucepan over medium heat until it just begins to boil. Remove from the heat and pour into a heatproof jug. Set aside for later use.

Serve with shrimps and Rissotto al Barolo (page 42)

Conclusion

In a large pan, heat butter over medium-high heat until melted. Add shallots and garlic, and cook for 2 minutes until the shallots start to brown slightly. Add shrimps, salt and thyme, stirring constantly until the shrimps turn pink on all sides (about 4 minutes). Pour into a bowl with reserved stock from step 1 and set aside for later use.

To assemble: Preheat oven to 400°F (200°C). Place a baking sheet in the oven for about 5 minutes so it’s nice and hot! While you wait for this step, pour your now cooked risotto onto a plate so that all ingredients can be evenly distributed throughout your dish later on when serving time comes around again (this will ensure even distribution too)! Take two separate bowls filled with olive oil; one should have 10 tablespoons worth of oil while the other should only contain 3 tablespoons worth of olive oil. Dip each shrimp piece into these two oils before placing them inside an oven friendly container or casserole dish; do not overcrowd it as this could lead to uneven heating results later on during cooking time! Finally add Parmesan cheese right before sealing up any openings where excess liquid could escape out if left unattended enough while cooking time goes by too long without being sealed up properly first! This way no unwanted leaks will occur while eating because they won’t have enough room left inside after cooking time has passed already instead because everything else has already been added already but just wait till next step before adding anything else back into mixture again which includes adding butter cubes as well as olive oil drizzling down sides too along with fresh herbs like rosemary or basil leaves added earlier too during previous steps themselves where using both ends simultaneously towards ends two ends away from each other instead from top towards bottom side towards bottom side position itself where middle part located inside middle part positioned closest.

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