Posted on
9 October 2012
by
ewfood
Tuscan Shrimp Risotto
Ingredients
20 to 24 raw jumbo shrimp - peeled and deveined
1 1/4 cup Risotto rice (use Arborio for this recipe)
1/2 cup Thai Fish sauce
1 1/2 vegetable or fish stock
2 onions - chopped
2 cloves garlic - crushed
1 can peeled tomatoes - chopped
Juice of 1 lemon
Rind of 1 lemon
2 tbsp olive oil
3 tbsp butter (divided in the recipe)
3/4 cup Parmesan cheese
Pinch of dried herbs
Salt and freshly ground black pepper to taste
Preparation
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First, over low flame heat the butter and oil together in a large pot.
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Then fry the onions and garlic - stirring constantly
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When the onions become soft, add the risotto rice and fry till all the grains are coated with the oil.
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Following that add the fish sauce and keep smixing around.
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Do this till all the liquid disappears.
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Then pour in the stock - little at a time and stir continuously.
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Just before the rice is cooked completely, add the chopped up tomatoes and prawns.
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If the risotto seems dry
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pour in some more stock.
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Now allow the dish to boil for another 5 to 7 minutues - keep stirring.
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Finally, when done, take off the stove and add the lemon rind and juice.
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Right away stir in a little butter with some parmesan and a pinch of fresh ground pepper.
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When serving, garnish your risotto with a lot of parmesan, dried herbs and a dollop of butter.
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Serve hot immediately.
Cooks Note