Shrimp Risotto with Tobanjan
Risotto • Italian
Description
Shrimp Risotto with Tobanjan
Ingredients
- Arborio rice 10 oz
- Shrimp 20 oz
- Onion ½ heads
- Fish Oil 1½ l
- Cream 5 fl oz
- White Vermouth 0 fl oz
- Vegetable Oil 0 fl oz
- Butter 0 oz
- Chopped Sage Leaves 0 oz
- Salt a pinch
- Tobanjan sauce 1 tablespoon
Step-by-Step Guide
Step 1
Sauté the finely chopped onion in a mixture of butter and vegetable oil until softened, then add the rice and stir-fry until the rice is coated with the oil.
Step 2
Pour in the vermouth. Cook, stirring, until all the vermouth has evaporated. Add half of the fish stock to the rice in the saucepan and cook, stirring and gradually adding more stock as it evaporates.
Step 3
Twelve minutes after adding the broth, pour in the cream, add the tobanjan sauce, a pinch of salt, chopped parsley, and large shrimp to the saucepan. Cook, stirring, for about another five minutes.
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