Risotto Di Gamberi Recipe

PIATTI PRINCIPALI

1. 1

   Prepare the broth

   In a saucepan, heat the vegetable broth over medium heat until it simmers. Keep it warm on low heat throughout the cooking process.

2. 2

   Sauté the aromatics

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.

3. 3

   Toast the rice

   Add the Arborio rice to the skillet and cook, stirring frequently, for about 2-3 minutes until the rice is lightly toasted and translucent.

4. 4

   Add the wine

   Pour in the white wine and cook, stirring, until the liquid is mostly absorbed by the rice, about 2-3 minutes.

5. 5

   Cook the risotto

   Begin adding the warm vegetable broth, one ladle at a time, to the rice. Stir frequently and allow each ladle of broth to be absorbed before adding the next. Continue this process for about 15-20 minutes, until the rice is creamy and al dente.

6. 6

   Cook the shrimp

   In the last 5 minutes of cooking the risotto, add the peeled Gulf shrimp and halved cherry tomatoes to the skillet. Stir to combine and cook until the shrimp turn pink and are cooked through.

7. 7

   Finish the risotto

   Once the shrimp are cooked and the risotto is creamy, remove the skillet from heat. Stir in the Marscapone cheese and grated Parmesan cheese. Season with salt and black pepper to taste.

8. 8

   Garnish and serve

   Spoon the risotto into serving bowls and garnish with chopped fresh parsley. Serve immediately.