Tomato risotto with shrimps
4 servings
60 minutes
Tomato risotto with shrimp is an exquisite dish of Italian cuisine that harmoniously combines tender rice, juicy tomatoes, and elegant shrimp. Risotto, which originated in the northern regions of Italy, has become a symbol of culinary mastery requiring patience and precision. In this version of the classic recipe, the rich flavor of tomatoes gives the rice a bright acidity, while the shrimp adds a touch of sea freshness. Capers introduce piquant notes, and parmesan finishes the dish with a velvety texture and light nutty sweetness. An ideal combination for a romantic dinner or a cozy family evening when you want to enjoy Mediterranean aromas and rich flavors. It is recommended to serve with a glass of white wine or a refreshing lemon drink.
1
Cut the eggplant and onion into cubes, 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 transparent (about 8 minutes). Add the broth one ladle at a time, waiting for the rice to absorb the moisture before adding the next ladle.
- Eggplant: 1 piece
- Red onion: 1 piece
- Olive oil: 30 ml
- Butter: 20 g
- Risotto rice: 250 g
- Broth (stock): 1 l
2
Add capers and tomatoes to the eggplants. Then add peeled frozen shrimp. Taste the rice; if it's firm but not crunchy, add the tomato-shrimp sauce. After the rice simmers a bit (about 5 minutes), add grated Parmesan.
- Capers: 20 g
- Tomatoes in their own juice: 250 g
- Peeled shrimp: 100 g
- Parmesan (Parmigiano Reggiano): 80 g
3
Mix the Parmesan until smooth, leaving some for serving.
- Parmesan (Parmigiano Reggiano): 80 g
