Risotto with shrimp and corn
6 servings
90 minutes
Shrimp and corn risotto is a refined dish of Italian cuisine that combines the delicate taste of seafood with the light sweetness of corn. The origins of risotto trace back to northern Italy, where it became a symbol of culinary mastery. In this recipe, shrimp adds a sophisticated marine note to the dish while corn softens the texture, making it harmonious. Garlic, onion, and spices fill the risotto with aroma, and butter gives it tenderness. The dish is perfect for a dinner with loved ones or a festive table as it combines elegance and simplicity. This risotto is a true gastronomic delight that awakens the appetite and brings warmth of Italian traditions.
1
Boil the shrimp, cool them down, and clean.
- Shrimps: 500 g
2
To cook rice - pour 1.5 cups of rice with 3 cups of water, add salt, cover with a lid, and cook without stirring. Once the water evaporates, remove from heat, add butter, and stir.
- Rice: 1.5 glass
- Salt: to taste
3
Pour sunflower oil into a large skillet, add finely chopped garlic. Sauté for a bit. Then add shrimp and sauté a little more. Add finely chopped half an onion, finely chopped celery (if desired). Then add finely chopped tomatoes. Next, add corn (0.5 large can or one small). Stir occasionally, season with salt and pepper, and at the end add other spices. For example, marjoram, basil, coriander. Other spices can be used as well.
- Garlic: 2 cloves
- Shrimps: 500 g
- Onion: 0.5 piece
- Celery: 0.5 stem
- Tomatoes: 2 pieces
- Canned corn: 0.5 jar
- Salt: to taste
- Ground black pepper: to taste
- Spices: to taste
4
Once the mixture is infused with spices, break in two eggs and mix quickly.
- Chicken egg: 2 pieces
5
Then add rice in portions and mix. Salt again if needed. Once everything is uniform, remove from heat.
- Rice: 1.5 glass
- Salt: to taste