Creamy risotto with shrimps and mozzarella
Hello!
Today is beautiful and delicious! We once had a creamy risotto with mussels, and today we will make it with shrimps and in a different style.
Difficulty: 4/10
Cooking time: 35 min.
Number of servings: 2-3
Ingredients:
- Arborio rice, 200 gr.
- 20% cream, 200 ml
- Mozzarella, 50 gr.
- Butter, 20 gr.
- Tiger shrimps, 10 PCs.
- Onion, 1 PC.
- Dill
- Basil
- Vegetable oil, pepper, salt.
Preheat the oven to 220°C.
Peel the onion, cut it into "feathers" and bake it for 10 minutes on the top shelf.
Cut the onion finely, clean the shrimps and remove the esophagus, chop the dill and basil, and grate the cheese on a small grater.
In a frying pan, heat a little vegetable oil and fry the rice over high heat for two minutes, stirring constantly.
Add 200 ml of hot water and cook over medium heat for 10 minutes.
Add the cream and onion. Salt and pepper to taste, stir and bring the rice almost to full readiness. If the liquid has boiled away before, add a little hot water.
Add the grated mozzarella, butter, and herbs (leave a little dill to serve) and stir until the cheese dissolves.
Add the shrimps, stir, keep the risotto on the stove for three minutes, turn off the heat, give a couple of minutes to rest and serve, sprinkling with the remaining dill.
Bon appetit!
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