Creamy shrimp risotto with onion, garlic, white wine and a gradual broth finish.
To tasteShrimps
To tasteButter
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To tasteParmesan cheese
14 gOnion
1 gGarlic
To tasteParsley
0.5 cupRice
2 tbspWhite wine
To tasteVegetable broth
0.5 gPaprika
2 tspOlive oil
To tasteSalt
Peel the shrimp, season them with salt, paprika, and a little olive oil, then let them marinate briefly.
Fry the shrimp in olive oil until just cooked through and pink, then set them aside.
Finely chop the onion and garlic, fry them gently in olive oil, then add the rice and cook it for a few minutes. Pour in the white wine and let it evaporate.
Add the hot broth gradually, stirring often and waiting for each addition to absorb before adding more, until the rice is cooked and creamy but not dry.
Shortly before the risotto is ready, add the shrimp, parsley, and salt. Remove from the heat, then stir in butter and cheese for a creamy finish.