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Tomato Risotto with Shrimp

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Risotto | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

10

🍽️ Servings

4

Description

By the way, the original recipe includes white dry wine, about 200 ml. Of course, it's a bit challenging to cook... But you won't regret it. It turns out very delicious!

Ingredients

  • Chicken Broth - 1 qt
  • Butter - 0.7 oz
  • Olive Oil - 1 fl oz
  • Eggplants - 1 piece
  • Spanish onions - 1 piece
  • Peeled Cooked Shrimp - 3.5 oz
  • Crushed Tomatoes in Their Own Juice - 8.8 oz
  • Parmesan Cheese - 2.8 oz
  • Capers - 0.7 oz
  • Nerone Rice - 8.8 oz

Step by Step guide

Step 1

Dice the eggplant and onion, place them in a pan with olive oil. Cook for 10–15 minutes. In a deep pan, melt the butter and add the rice. Cook the rice in the oil until it becomes translucent (about 8 minutes). Gradually add the broth, one ladle at a time, waiting for the rice to absorb the liquid before adding the next ladle.

Step 2

Add capers and tomatoes to the eggplant. Then add the peeled frozen shrimp. Taste the rice; if it is firm but not crunchy, add the tomato-shrimp mixture. After the rice simmers a bit (about 5 minutes), add the grated Parmesan.

Step 3

Stir the Parmesan until smooth, leaving some for serving.

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