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Italian food is simple, easy to cook most of the times but such complex flavors achieved with minimum ingredients. What Khichdi is to Indian – a comfort food is Risotto to Northern Italians. Last year February during my visit to Milano, I remember having Risotto atleast for 1 meal a day, and what struck me was Risotto Gamberetti e Zafferano – Risotto made with shrimps and saffron.

Risotto with Shrimps

Risotto with Shrimps

Risotto is a very easy week night dinner. Something that can be cooking with minimum inspection while you continue doing other things at home. And that means one huge pot of food can serve a big family. I always end up cooking more than I can eat and then keep eating it the next few days.

I might not be an expert in this kitchen but this is my humble effort or rather replication of my memory from my travel to Italy – Risotto Gamberetti e Zafferano. I am sure you would soon be transported to Italy with this recipe as I was.

One hige tip to remember – Always add hot broth, let the broth keep boiling on a low flame till the rice is all mixed with it and cooked. Adding room temperature broth will stop the cooking process making it a huge inedible chunk of rice.

Enjoy!

Print Recipe
Risotto Gamberetti Yum
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Instructions
  1. In a large non-stick pan and put a little oil, butter and add the very finely chopped onion. As soon as the onion is golden brown, add the rice and stir constantly while toasting it for 10 minutes
  2. Meanwhile heat the broth and add the saffron strands to it and mix well for it to be dissolved completely. Add a ladle of the broth at a time, stirring constantly.
  3. Keep adding the broth and keep stirring it occasionally till the rice is almost cooked.
  4. In a small sauce or frying pan add a little oil and fry the peeled, devined shrimps. Cook it till it turns slightly pinkish in color.
  5. Add the white wine to the rise and check if the rice is cooked by now. Add the shrimps to it and the parsley. Mix well and end it with parmesan. Serve it warm with some parsley and parmesan on top.
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