Delicious Italian risotto recipe with jumbo shrimp and a sweet note from De Nigris Rosé Sweet Vinegar.
Ingredients for 2 People
- 4 whole jumbo shrimp, shells and heads removed
- 1 ¾ cups of Carnaroli risotto
- 1 onion, chopped
- 3 celery stalks, sliced
- 1 tbsp olive oil
- De Nigris Rosé Sweet Vinegar, to taste
For the recipe
𝙅𝙐𝙈𝘽𝙊 𝙎𝙃𝙍𝙄𝙈𝙋 𝘽𝙍𝙊𝙏𝙃:
Place chopped onion and 2 sticks of celery in a saucepan with a drizzle of oil. Add the heads and the shells of jumbo shrimp. Cook over high heat for 15 minutes and then add water to cover. Lower heat and simmer for 30 min. Strain shells and head from broth, remove broth from saucepan and set aside.
Spoon risotto rice into saucepan and stir in a drizzle of olive oil. Cook for 5 minutes until rice becomes transparent. Place shrimp over rice and add enough broth to cover the rice and shrimp. Cook down until broth is absorbed, add more broth and repeat as needed until the rice is cooked al dente and the shrimp becomes opaque. Add De Nigris Rosé Sweet Vinegar to taste, and stir.
Top with remaining sliced celery and enjoy!