Risotto with shrimps

people 4 | difficulty


  • 400 g of Roma rice
  • 12 large shrimps
  • Butter
  • 1 shallot
  • Aromatic herbs
  • Parsley
  • 1.5 l of fish broth


Toast the rice in a hot pan for 1 minute. Gradually add the fish broth and continue cooking the rice on a high heat for 14-16 minutes. Cook the shrimps tail for a few minutes in a very hot pan. Crush the shrimps head and saute' them in butter together with the shallot. Strain the sauce and add the tails. When the rice is done add the shrimps with their sauce, parsley and the herbs. Stir in some butter until the rice becomes creamy and add salt and pepper to taste.

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