Brown Shrimp Risotto

Name: Brown Shrimp Risotto
Yield: Serves Four
Ingredients: 50 g salted butter; 2 shallots, peeled, finely sliced; sea salt & black pepper; 250 g brown shrimps; 4 tbsp white wine; 250 g Arborio risotto rice; 1 dollop of mascarpone cheese; 2 tbsp mild red chilli, finely sliced; 4 tbsp chopped fresh coriander; 75 g petis pois; 125 g white crab meat; 1.2 litres chicken stock; 100 g fresh Parmesan, grated

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

1.2 litres chicken stock

50 g salted butter

2

Method

Heat the chicken stock in a pan over a low heat.

In a separate saucepan, melt the butter and gently sauté the shallots. Add the rice and, stirring continuously, cook for a few minutes. Add the white wine and cook until evaporated.

Start stirring in the hot stock, a ladleful at a time, adding the next ladleful only when most of the stock has been absorbed – don’t try to rush as t