Risotto with shrimps and tobadzyan

6 servings

20 minutes

Shrimp risotto with tobadjan is an exquisite blend of Italian classic and Asian flavor accents. Traditional creamy risotto made from Arborio rice, enriched with the aromas of vermouth and fish broth, gains a spicy note from the tobadjan sauce. Cream adds a velvety texture to the dish, while large shrimp provide tenderness and marine freshness. Parsley adds lightness, highlighting the balance of flavors. This recipe is perfect for special dinners where you want to impress guests with depth of flavors and originality in presentation.

Energy value per serving

• Calories: 354.7
• Proteins: 20.4g
• Fats: 11.1g
• Carbohydrates: 41.8g

Ingredients

• Arborio rice: 300 g
• Shrimps: 500 g
• Onion: 0.5 head
• Fish broth: 1.5 l
• Cream: 100 ml
• Vermouth: 50 ml
• Vegetable oil: 20 ml
• Butter: 30 g
• Chopped parsley: 20 g
• Salt: pinch
• Tobadzian sauce: 1 tsp

Cooking steps

1. Fry finely chopped onion in a mixture of butter and vegetable oil until soft, add rice and fry, stirring, until the rice is coated with oil.

   Required ingredients:

   • Onion: 0.5 head
   • Vegetable oil: 20 ml
   • Butter: 30 g
   • Arborio rice: 300 g

2. Pour in the vermouth. Cook, stirring, until all the vermouth evaporates. Pour the rice into the saucepan with half of the fish broth and cook, stirring and adding broth gradually as it evaporates.

   Required ingredients:

   • Vermouth: 50 ml
   • Fish broth: 1.5 l

3. After twelve minutes, add cream to the broth, put the sauce tobandzhan in the saucepan, a pinch of salt, chopped parsley, and large shrimp, and cook, stirring, for about five more minutes.

   Required ingredients:

   • Cream: 100 ml
   • Tobadzian sauce: 1 teaspoon
   • Salt:  pinch
   • Chopped parsley: 20 g
   • Shrimps: 500 g