Flambéed Shrimp Risotto
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A creamy shrimp risotto flambéed with cachaça and finished with parmesan, cold butter, dry curd, onion pickles, and dill.
00:45:00 total
Serves 4
medium
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Ingredients
- shrimp - watch the video to see (seasoned with salt and black pepper)
- salt - to taste
- black pepper - to taste
- cachaça - watch the video to see (for flambéing)
- onion - watch the video to see (finely chopped)
- Arborio or Carnaroli rice - watch the video to see
- white wine - watch the video to see
- shrimp broth - watch the video to see (hot)
- parmesan - a good amount (grated)
- butter - watch the video to see (cold)
- dry curd - watch the video to see
- onion pickles - watch the video to see
- dill - watch the video to see
Instructions
- Prepare the Shrimp: Season the shrimp with salt and black pepper, then quickly grill in a frying pan.
- Flambé the Shrimp: Flambé the grilled shrimp with cachaça in the same frying pan.
- Sauté the Onion: In the same frying pan, sauté the finely chopped onion until slightly translucent.
- Cook the Rice: Add the Arborio or Carnaroli rice to the pan and sauté lightly. Then add white wine and let it dry out.
- Add Shrimp Broth: Start adding the hot shrimp broth gradually. Once the broth dries out, add more and stir occasionally until the rice is al dente.
- Finish the Risotto: Finish the risotto with a good amount of grated parmesan, cold butter, and mix everything together.
- Serve: Serve the risotto topped with the grilled shrimp, dry curd, onion pickles, and dill.
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