Surf and turf risotto with shrimp and pancetta
Mains, Risotto, Pasta and Rice
IngredientsRecipe for 4 persons
For the risotto
- Olive oil
- Salt and pepper
Preparation time: 45 min
- For the preparationsIn 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 risottoIn 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 plattingPut 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.