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Lookin fancayyy! But let that not fool you, that’s just “looking fancy”, this recipe is so easy to make you’ll want to make it every week. It’s creamy texture makes it hard to chew your food, I prefer swallowing when it comes to this recipe 🙂 I make it every time we have guests at home, and trust me I look like I’m the best chef out there when they try this dish…and we all know I am far from being the best! So let’s all try out this recipe and see what happens 😉

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Ingredients:

  • 1 peeled onion
  • 1-2 carrots
  • 1 stick celery
  • 1 pack raw shrimps
  • 1-2 bay leaves
  • 1 1/2 cup Arborio rice
  • 1 tbsp. minced shallots (optional)
  • 2 garlic cloves minced
  • 1 tbsp. olive oil
  • 1/4 cup white wine
  • 4 cups water
  • 1 tbsp. Better Than Bouillon
  • 2 tbsp. mascarpone cheese
  • 2 tbsp butter
  • 1 tbsp or a little less salt

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Instructions for the risotto:

  1. Bring 4 cups of water to a boil, then add 1 tbsp Better than Bouillon, 1 tbsp salt, carrots, onion, celery, and bay leaves. Let everything simmer for about 10 minutes, or until the carrots are tender. _dsc0004
  2. Add the unpeeled raw shrimps into the bouillon and cook for about 5 minutes, until the shrimps are pink. _dsc0006
  3. While your bouillon is simmering, blanch the arborio rice in boiling water for 9 minutes. Drain and set aside. _dsc0005
  4. When your shrimps are cooked through, turn off the bouillon and take the shrimps out. Let them cool, peel them and cut into 2-3 pieces. Set aside. Dice the carrots and half the onion that were in the bouillon. _dsc0010
  5. In a large saucepan over medium heat, saute the shallots and minced garlic in olive oil for about 1 minute. _dsc0011
  6. Add the rice and stir for about a minute. Then add white wine and vigorously stir, add in half of the bouillon and cook for 3 minutes stirring occasionally until the rice is almost absorbed. _dsc0013
  7. Add in the remaining bouillon, carrots, onion, and celery. Cook for another 3 minutes, stirring often. _dsc0015
  8. Finally add the shrimps, butter, mascarpone, and any spices that you prefer. I didn’t need to add anymore salt, it was perfect in my opinion. Stir till the rice is nice and tender. I like to turn it off and let the rice sit with a covered lid till it absorbs. _dsc0017

Creamy shrimp Risotto

Creamy shrimp Risotto

Ingredients

  • 1 peeled onion
  • 1-2 carrots
  • 1 stick celery
  • 1 pack raw shrimps
  • 1-2 bay leaves
  • 1 1/2 cup Arborio rice
  • 1 tbsp. minced shallots (optional)
  • 2 garlic cloves minced
  • 1 tbsp. olive oil
  • 1/4 cup white wine
  • 4 cups water
  • 1 tbsp. Better Than Bouillon
  • 2 tbsp. mascarpone cheese
  • 2 tbsp butter
  • 1 tbsp or a little less salt

Instructions

  1. Bring 4 cups of water to a boil, then add 1 tbsp Better than Bouillon, 1 tbsp salt, carrots, onion, celery, and bay leaves. Let everything simmer for about 10 minutes, or until the carrots are tender.
  2. Add the unpeeled raw shrimps into the bouillon and cook for about 5 minutes, until the shrimps are pink.
  3. While your bouillon is simmering, blanch the arborio rice in boiling water for 9 minutes. Drain and set aside
  4. When your shrimps are cooked through, turn off the bouillon and take the shrimps out. Let them cool, peel them and cut into 2-3 pieces. Set aside. Dice the carrots and half the onion that were in the bouillon.
  5. In a large saucepan over medium heat, saute the shallots and minced garlic in olive oil for about 1 minute.
  6. Add the rice and stir for about a minute. Then add white wine and vigorously stir, add in half of the bouillon and cook for 3 minutes stirring occasionally until the rice is almost absorbed.
  7. Add in the remaining bouillon, carrots, onion, and celery. Cook for another 3 minutes, stirring often.
  8. Finally add the shrimps, butter, mascarpone, and any spices that you prefer. I didn’t need to add anymore salt, it was perfect in my opinion. Stir till the rice is nice and tender. I like to turn it off and let the rice sit with a covered lid till it absorbs.

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