Sunday, 18 November 2012

Shrimp risotto cooked with cooking cream


For the sauce:0,5 kg of shrimps prawns0,2 l of olive oil 5 cloves of garlic2 cups of rice2 wineglasses of dry white wine salt and freshly ground black pepper (at taste)
0,3 kg of strawberries 
Parmesan cheese half litter of cooking cream

For the fish soup:0,5 kg of small white fishes2 large onions5 cloves of garlicbit of olive oil


First cook the fish soup. Put all ingredients together with a lot of water and cook it for 2 hours! 

After soup is cooked put into a pan olive oil, onion and garlic to fry on a very low fire until onion gets light brown color. Add add shrimps and cook for 3 more minutes and when it gets very dry, add salt, pepper and wine. After all liquid vaporise add rice and fry it for some time without adding water. When rice begins to look slightly translucent add the fish soup you cooked before and keep stirring. Keep adding fish soup instead of water for the whole time you're cooking the rice. It's the most important ingredient as it will give your rice perfect fishy taste.
When the rice is almost done (after about 15 minutes) add cooking cream and cook for 5 more minutes. After rice is cooked remove from fire and leave it still for 2 minutes (you can optionally, at this stage, add medium size peaces of strawberry after removing risotto from fire - it tastes delicious with strawberries - none other fruits will fit in)

Serve hot with Parmesan cheese.

Bon appetit!

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