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.
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.
- 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.
- Vermouth: 50 ml
- Fish stock: 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.
- Cream: 100 ml
- Toban djan (chili bean sauce): 1 teaspoon
- Salt: pinch
- Chopped parsley: 20 g
- Shrimp: 500 g