1. Shrimp 200 grams
2. Black Pepper Powder 1/2 tsp
3. Onion 1 medium chopped
4. Garlic Cloves 5-6 finely chopped
5. Parsley 1/2 tsp
6. Arborio Rice 1 cup
7. Cheese 1/2 cup grated
8. Oil 3 tbsp
9. Butter 4 tbsp
10. Mushroom Stock or Chicken Stock 5 cups
11. Salt as per taste
# METHOD:
Serving Size: 4-5
Heat 1 tbsp of oil in a large deep skillet over medium heat. Season shrimp with salt and pepper. Sear the shrimps on both sides until cooked through. Remove and set aside. Add the remaining oil and butter. Add garlic and onions and sauté until softened. Add the rice and sauté for 2–3 minutes, until it turns lightly translucent around the edges. Add 3/4 th cup of warm stock/water at a time. Stir occasionally and allow each addition of water to be absorbed before adding the next. This gradual process cooks the rice while coaxing out the starch to form a creamy sauce. Season with salt and pepper at the halfway point and continue to cook until all the stock has been used and the rice is tender and creamy. This will take about 20-25 minutes. With the final addition of stock, stir half of the shrimp into the risotto. Stir in the cheese and black pepper powder. At this point, switch off the flame. Mix in the parsley, cover the risotto, and let it rest for 5 minutes to allow the cheese to melt uniformly. Finish the risotto with butter, black pepper, and the juice of a lemon. Scoop the risotto into a serving bowl and top with the remaining shrimp. Sprinkle chili flakes on top and serve hot, paired with either grilled chicken breast or crusty garlic bread and potato wedges.
NOTE: If Arborio rice is unavailable, you can use any starchy, short-grained rice. It won’t give that classic creaminess, but it gets close to the creamy texture.
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# INGREDIENTS:
1. Shrimp 200 grams
2. Black Pepper Powder 1/2 tsp
3. Onion 1 medium chopped
4. Garlic Cloves 5-6 finely chopped
5. Parsley 1/2 tsp
6. Arborio Rice 1 cup
7. Cheese 1/2 cup grated
8. Oil 3 tbsp
9. Butter 4 tbsp
10. Mushroom Stock or Chicken Stock 5 cups
11. Salt as per taste
# METHOD:
Serving Size: 4-5
Heat 1 tbsp of oil in a large deep skillet over medium heat. Season shrimp with salt and pepper. Sear the shrimps on both sides until cooked through. Remove and set aside. Add the remaining oil and butter. Add garlic and onions and sauté until softened. Add the rice and sauté for 2–3 minutes, until it turns lightly translucent around the edges. Add 3/4 th cup of warm stock/water at a time. Stir occasionally and allow each addition of water to be absorbed before adding the next. This gradual process cooks the rice while coaxing out the starch to form a creamy sauce. Season with salt and pepper at the halfway point and continue to cook until all the stock has been used and the rice is tender and creamy. This will take about 20-25 minutes. With the final addition of stock, stir half of the shrimp into the risotto. Stir in the cheese and black pepper powder. At this point, switch off the flame. Mix in the parsley, cover the risotto, and let it rest for 5 minutes to allow the cheese to melt uniformly. Finish the risotto with butter, black pepper, and the juice of a lemon. Scoop the risotto into a serving bowl and top with the remaining shrimp. Sprinkle chili flakes on top and serve hot, paired with either grilled chicken breast or crusty garlic bread and potato wedges.
NOTE: If Arborio rice is unavailable, you can use any starchy, short-grained rice. It won’t give that classic creaminess, but it gets close to the creamy texture.
[Shrimp Risotto](https://www.homelyplatter.in/2024/07/velvety-mushroom-risotto.html)