Preview

Surf and turf risotto with shrimp and pancetta

MAINS, Risotto, Pasta and Rice

An unusual way to make a risotto.

Note The risotto is the kind of reciepe that you can change as many time as you want, so show yourself some inspiration.

Ingredients

Recipe for 4 persons

For the risotto

240 Gr

Arborio rice

160 Ml

White wine

1 Liter(s)

Vegetable stock

1 Unit(s)

White onion

3 Sprig(s)

Thyme

1 Unit(s)

Yellow pepper

1 Unit(s)

Red pepper

16 Unit(s)

Peeled medium shrimps

120 Gr

Pancetta

2 Unit(s)

Italian tomatoes

2.50 Ml

Saffron

100 Gr

Parmigiano reggiano

70 Ml

Cream 35%

8 Sprig(s)

Coriander

Preparation time: 45 min

For the preparations
In a sauce pan warm the vegetable stock.Dice finelly the onions, the pepper, empty the tomatoes and dice it.Chop the tyme, dice the pancetta in small cubes.Shred the parmeggiano.Cut the cilantro leaves finelly.
For the risotto
In a hot big pot with oliv oil, sweat the onions and the pepper.Add the rice and nacrer it with the tyme and the saffron.Cover the rice with the white wine and cook until complete absorbtion, cover with the stock and cook it until complete absorbtion, repeat it until the rice get cooked al dente.Lay the rice on a baking tray, and let it cool down a little bit.In another big pot on medium heat, sear the pancetta for 2 to 3 minutes, put the rice back, add the cream, the parmeggiano, and cook it until it gets hot.
For the platting
Put salt and pepper on the shrimps, in a hot pan with vegetable oil, sear the shrimp one minute on both sides.In a bowl plate, put two nice spoons of risotto, 4 shrimps nicely on the top, and finish with the cilantro for the decoration.