RECIPE · SHRIMP · MAIN
Shrimp Risotto
Creamy risotto meets tender Bavarian shrimp — slowly stirred rice, a rich shrimp stock and a touch of Parmesan combine into a comforting dish with real depth of flavor.
Serves 2
Difficulty: Easy
Prep 15 min
Slow-Stirred
Lime · Parmesan · Parsley
Ingredients:
- 120 g ready-to-cook Bavarian shrimp
- 180 g Acquerello risotto rice
- 400 g fish stock
- 1 medium yellow onion
- 1 organic lime (juice and zest)
- 80 g Parmesan
- 100 ml white wine
- 20 ml extra virgin olive oil
- 80 g butter
- Salt and freshly ground pepper
- 5 sprigs of flat-leaf parsley
How to cook it:
Leave the ready-to-cook Bavarian shrimp to defrost at room temperature for about 1–2 hours, or slowly overnight in the fridge.
Finely grate the Parmesan and set aside. Bring the fish stock to a simmer with about half a liter of water in a small saucepan. Finely chop the onion. Heat the olive oil in a medium-sized saucepan. Gently fry the onion for a few minutes until translucent, then add the risotto rice. Cook the rice for a maximum of 4 minutes, taking care not to let it burn.
Now deglaze with the white wine and allow it to reduce completely. Once the wine has been absorbed by the rice, keep adding a little hot stock at a time using a ladle, stirring every 3–4 minutes. The Acquerello rice will be cooked after about 18 minutes but still have a lovely al dente bite. Finally, stir the grated Parmesan and butter into the risotto until a creamy consistency is achieved. Season to taste with a little lime juice.
Heat some olive oil in a frying pan and fry the ready-to-cook shrimp for no more than 1 minute on each side. The shrimp tails can be removed if desired.
Finely chop the parsley. Divide the risotto between the plates and sprinkle with a little lime zest and the parsley. Finally, top the rice with the shrimp and serve. Your Bavarian shrimp risotto is ready.