Guide for cooking shrimp and tomato risotto, recipe to be cooked in a pan using fish broth, adding a minced basil flavoring at the end of cooking.
Ingredients for 4 portions
- about 1 liter of fish broth
- 2 tablespoons of extra virgin olive oil
- 1 sprig of basil
- 300 gr carnaroli rice
- 500 gr of prawns
- 2 ripe tomatoes
- salt and pepper
How to cook the shrimp and tomato risotto
Blanch the tomatoes, drain them, peel them and cut them into cubes.
Clean the prawns and detach the head from the body, then remove the legs and the ventral membrane, finally shell it completely, removing the intestinal filament with the help of a small pointed knife.
In a saucepan, boil three quarters of the fish stock, add the rice and cook for ten minutes, then add the tomatoes, cook for another five minutes, then add the prawns and cook for three minutes.
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If necessary, during cooking add more broth, at the end turn off the heat and mix the oil and shredded basil with rice, adjust salt and pepper before serving.
