Risotto recipe with shrimp

The Boutique & Spa Hotel Ponta de Inhambupe by Slaviero Hotels, owned by the Prima Group, reveals the recipe for its famous shrimp risotto, one of the most requested dishes by its exquisite guests. With fresh ingredients and a touch of sophistication, the dish reflects the essence of local cuisine, bringing authentic flavors to the table. Now the hotel shares this unique experience so that everyone can recreate one of its greatest culinary hits at home.

How to Make Risotto with Shrimp

In a pan, sauté the purple onion. Add the already cooked tree rice, coconut milk and chives or coriander. Mix and set aside. Season the prawns in palm oil and bisque sauce. Adjust the salt. Then use a skillet to grill the prawns over high heat. Mix to rice and set aside. Cut the curd cheese into strips. Use the same skillet as the previous step to grill the cheese. Place the coconut strips to dry in the oven at 130 ° C for 1 hour. Reserve.

Ingredients

• 200 g of medium shrimp
• 50 ml of bisque sauce*
• 5 g of palm oil
• 100 ml of coconut milk
• 90 g of boiled tree rice
• Chives or coriander to taste
• 20 g of purple onion
• 100 g curd cheese
• 30 g of coconut strips
• Salt to taste

Bisque

• 1 small onion
• 1 tomato
• 2 garlic cloves
• 200 ml of white wine
• 200 ml of sour cream
• Shrimp peel

Measurement Conversion Table

Video Recipes

Preparation mode

Bisque

• In a pan, sauté the garlic, tomato, onion and shrimp peels.
• Add the white wine and cook for 10 minutes.
• After cooking, beat in a blender and pass in a thin sieve.
• Finish by adding the cream and mixing until the sauce is homogeneous.
• Reserve.

Shrimp risotto

• In a pan, sauté the purple onion.
• Add the already cooked tree rice, coconut milk and chives or coriander. Mix and set aside.
• Season the prawns in palm oil and bisque sauce.
• Adjust the salt.
• Then use a skillet to grill the prawns over high heat.
• Mix to rice and set aside.
• Cut the curd cheese into strips.
• Use the same skillet as the previous step to grill the cheese.
• Place the coconut strips to dry in the oven at 130 ° C for 1 hour.
• Reserve.

Assembly

• On a plate, put the shrimp risotto.
• Add the curd cheese next to it.
• Finish with the dry coconut on top.
• Serve next.

Yield: 1 portion

Preparation Time: 90 minutes