Restaurants›L'Express›Risotto Aux Crevettes Et Chorizo Recipe

Risotto Aux Crevettes Et Chorizo Recipe

Inspired by L'Express
Time40m
Serves4

Indulge in our creamy Risotto aux Crevettes et Chorizo, where succulent shrimp meet the bold, smoky flavor of chorizo. This dish is lovingly stirred to perfection, creating a luxurious texture that melts in your mouth. Finished with a sprinkle of fresh herbs and a touch of Parmesan, each bite offers a delightful contrast of flavors that will transport your taste buds straight to the Mediterranean. Perfect for seafood lovers seeking a gourmet experience!

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Ingredients

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Ingredients for Risotto aux crevettes et chorizo

Method

Cooking Instructions

1

Prepare the Broth

In a saucepan, heat the chicken or vegetable broth over low heat and keep it warm.

2

Cook the Chorizo

In a large skillet, heat the olive oil over medium heat. Add the chorizo slices and cook until they are browned and slightly crispy, about 3-4 minutes. Remove and set aside.

3

Sauté Onion and Garlic

In the same skillet, add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.

4

Add Arborio Rice

Add the Arborio rice to the skillet and stir well to coat the grains in the oil. Cook for about 2 minutes until the rice is lightly toasted.

5

Deglaze with Wine

Pour in the white wine and stir until it is mostly absorbed by the rice.

6

Add Broth Gradually

Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 15-20 minutes until the rice is creamy and al dente.

7

Add Shrimp and Chorizo

In the last 5 minutes of cooking, add the shrimp and cooked chorizo to the risotto. Stir well and cook until the shrimp are pink and opaque.

8

Finish with Parmesan

Remove the skillet from the heat. Stir in the grated Parmesan cheese and season with salt and black pepper to taste.

9

Garnish and Serve

Serve the risotto warm, garnished with chopped fresh parsley.