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1/4 teaspoons pepperoncino Italian crushed red pepper, dry flaked chili
250 grams shrimp, large, peeled and deveined
3/4 cups onion, finely chopped
1 1/2 cups risotto rice, arborio
2 tablespoons parsley
Preparation
Boil the chicken broth with 1/4 cup of wine in a pot. Reduce the heat and keep warm.
Melt 2 tablespoons butter in a skillet over medium heat and add 1 teaspoon chopped garlic , chili flakes, and shrimp.
Sauté the shrimp for 2 minutes, until they begin to turn pink.
Add 1/2 cup of white wine and bring to a boil over low heat until the shrimp are cooked, about 2 minutes.
Remove the shrimp and reserve the liquid in which they were cooked.
Melt the other 4 tablespoons of butter in a large pan. Add the onion and another spoonful of chopped garlic and sauté until the onion is light golden, about 4 minutes.
Add the rice and stir for 2 minutes. Add 2 cups of reserved broth. Let boil until all the liquid is absorbed, moving a lot.
Continue adding the broth, 1 cup at a time, and stirring until all the liquid is absorbed, before adding more. Repeat this for 20 minutes.
Add the reserved liquid of the shrimp.
Cook until the rice is cooked and has a creamy texture, about 5 minutes more.
Remove from heat and add shrimp and chopped parsley.
Season with salt and pepper and serve.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by
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Ratings(1)
Sam De La Torre
13/03/2016 15:49:51
Éxito
Todo como perfecto
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