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
-
First, over low flame heat the butter and oil together in a large pot.
-
Then fry the onions and garlic - stirring constantly
-
When the onions become soft, add the risotto rice and fry till all the grains are coated with the oil.
-
Following that add the fish sauce and keep smixing around.
-
Do this till all the liquid disappears.
-
Then pour in the stock - little at a time and stir continuously.
-
Just before the rice is cooked completely, add the chopped up tomatoes and prawns.
-
If the risotto seems dry
-
pour in some more stock.
-
Now allow the dish to boil for another 5 to 7 minutues - keep stirring.
-
Finally, when done, take off the stove and add the lemon rind and juice.
-
Right away stir in a little butter with some parmesan and a pinch of fresh ground pepper.
-
When serving, garnish your risotto with a lot of parmesan, dried herbs and a dollop of butter.
-
Serve hot immediately.
Cooks Note