astrolab
VIP Member (Resident chef)
A recipe with a combination of flavors definitely guessed.I invite you to try this recipe, really super!!
Serve 4
Ingredients
300 gr of rice
400 grams of artichoke hearts
800 gr shrimps
2 shallots
butter one spoon
half glass of white wine
salt
pepper
parsley 12 gr
Sauce VIP : 1 lt of water,1 carrot, 1 stick of celery, 5 cherry tomatoes.
Method
Clean shrimp by removing their head, the carapace and intestines.
Prepare the VIP Sauce simmer for half an hour in 1 liter of water shrimp heads with some tomato, a stick of celery and a carrot.
In a saucepan saute the shallot cut in little piece , a dash of butter..
cut the sliced artichoke hearts and add them to the onions and let flavour for a few minutes. Add shelled shrimp tails.
Add the rice and toast in the seasoning. Gradient with white wine, raise the heat to evaporate completely then salt and pepper.
Filter the broth (sauce VIP) and add a ladle at a time of rice, lower the heat and cook the risotto with shrimp and artichokes, as cooking the sauce will be absorbed.
Once cooked the risotto, extinguish the flame, add the butter and cream it with a wooden spoon.
Let stand the risotto with artichokes and shrimp for a few minutes, then serve on plates with a sprinkling of parsley.
Serve 4
Ingredients
300 gr of rice
400 grams of artichoke hearts
800 gr shrimps
2 shallots
butter one spoon
half glass of white wine
salt
pepper
parsley 12 gr
Sauce VIP : 1 lt of water,1 carrot, 1 stick of celery, 5 cherry tomatoes.
Method
Clean shrimp by removing their head, the carapace and intestines.
Prepare the VIP Sauce simmer for half an hour in 1 liter of water shrimp heads with some tomato, a stick of celery and a carrot.
In a saucepan saute the shallot cut in little piece , a dash of butter..
cut the sliced artichoke hearts and add them to the onions and let flavour for a few minutes. Add shelled shrimp tails.
Add the rice and toast in the seasoning. Gradient with white wine, raise the heat to evaporate completely then salt and pepper.
Filter the broth (sauce VIP) and add a ladle at a time of rice, lower the heat and cook the risotto with shrimp and artichokes, as cooking the sauce will be absorbed.
Once cooked the risotto, extinguish the flame, add the butter and cream it with a wooden spoon.
Let stand the risotto with artichokes and shrimp for a few minutes, then serve on plates with a sprinkling of parsley.
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