Spicy Shrimp Risotto Recipe
Rock shrimp, parmigiano-reggiano, basil oil, habanero-shrimp reduction
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation of Habanero-Shrimp Reduction
- 1
Make the Habanero-Shrimp Reduction
In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the habanero peppers (finely chopped) and cook for 2-3 minutes, stirring occasionally. Add the rock shrimp and cook until they turn pink, about 3-4 minutes. Remove from heat and set aside.
Cooking the Risotto
- 2
- 3
Toast the Rice
Add the Arborio rice to the pan and stir well to coat the grains with oil. Toast the rice for about 2 minutes until slightly translucent.
- 4
Add Broth Gradually
Start adding the chicken broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 20 minutes or until the rice is al dente.
- 5
Incorporate Shrimp and Cheese
Once the rice is cooked, stir in the cooked rock shrimp from the habanero-shrimp reduction, along with the Parmigiano-Reggiano cheese. Mix until the cheese is melted and the risotto is creamy.
- 6
Finish with Basil Oil
Drizzle the fresh basil oil over the risotto and mix gently. Season with salt and black pepper to taste.
