Here is the recipe:
10 tablespoons of rice (you should use a special type of rice to prepare risotto, I use Arborio)
300 gr. of shrimps (cooked and peeled)
1 cup of tomato sauce
1/2 cup of cream (panna da cucina)
1/2 cup of vodka
1/2 cup of white wine
200 gr. of butter
2 dl. of fish stock (I use 2 Knorr stock cubes)
5 tablespoons of olive oil
fresh diced parsley to garnish
Prepare the sauce:
In a pan, fry half of the onion, diced, in two spoons of olive oil. Add the shrimps and after a couple of minutes add the vodka. Let it evaporate and then add the tomato sauce and the cream. Turn off and keep it aside.
Prepare the risotto:
In another pan, fry the remaining onion, diced, in the remaining olive oil and add the rice. Let it toast for 1 minute and then add the wine. Let it evaporate and then start pouring the fish stock: scoop by scoop while it cooks (do not let the rice dry or stick to the bottom of the pan) for 15 mins. approx. a couple of minutes before the rice is fully cooked, add the sauce and a teaspoon of paprika.
Serve in plates (if you have a heart-shaped cookie form, use it) and garnish with diced parsley.
Wine pairing: Franciacorta (Secolo Novo Brut Vintage - Le Marchesine) already mentioned here
|Mexican Shrimp Cocktail|