Shrimp risotto recipe with olive oil

This shrimp risotto is aromatic, creamy and very easy to do! An elegant option for your dinner sautéed with olive oil !!!

How to make shrimp risotto with olive oil

Remove the core from the shrimp and set aside. Bring to low heat the peels and heads, seasoned with a little salt and then grind well, strain and then set aside. Saute the garlic and onion well in olive oil, add the rice and fry a little. Refresh with white wine and let it reduce. Gradually add the broth made with the shrimp peels until the rice is cooked, stirring occasionally. Save the shrimp core in olive oil and garlic. Sprinkle with chopped parsley and serve over the risotto.

Ingredients

• 160g of tree rice
• 600g shrimp 20/30
• 30g of onion
• 10g of garlic
• 200ml of olive oil Gallo extra virgin reserve
• 100ml of white wine
• Salt and chopped parsley to taste

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Preparation mode

• Remove the core from the shrimp and set aside.
• Bring to low heat the peels and heads, seasoned with a little salt and then grind well, strain and then set aside.
• Sauté well the garlic and onion in Extra Virgin Gallo Oil reserves, add the rice and let fry a little.
• Refresh with white wine and let it reduce.
• Gradually add the broth made with the shrimp peels until the rice is cooked, stirring occasionally.
• Save the shrimp core in Extra Virgin Gallo Reserve and garlic olive oil.
• Sprinkle with chopped parsley and serve over the risotto.

Preparation Time: 45 minutes
Yield: 4 portion