Ingredients:
16 medium shrimps peeled and deveined
2 tablespoons butter
3 tablespoons olive oil
4 cups fish stock (or chicken broth)
1 medium onion, finely chopped
2 cups risotto rice (Arborio,Carnaroli)
1 tablespoon freshly grated orange peel
juice of 1 orange
salt to taste
Directions:
- Place the fish stock into a saucepan, bring to a boil, then reduce heat to low, keeping it warm.
- Heat the butter and 2 tablespoons of olive oil in a large, iron saucepan or in large non-stick saucepan.
Add the shrimps and fry them for 3 minutes or until they are cooked (do not cook them for too long otherwise they will
be tough. A good sign they are cooked is when they get red). Remove with a slotted spoonand put them in a bowl with the orange juice and set aside.
- In the same sauce pan, add the remaining olive oil and onion. Stir occasionally for 2 minutes or until onions are transparent.
Add rice, grated orange peel and salt. Cook, stirring constantly for 3 minutes.
- Add 1/2 cup of boiling stock, stirring constantly until the stock is almost all evaporated. Continue cooking, pouring stock 1/2 cup at a time and
stirring until the liquid has evaporated until the rice is almost al dente.
- When the inside of the rice is slightly more firm than you desire in the final dish, stir in shrimps and the orange juice.
Stir until the liquid evaporates. Season with salt and pepper.
Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!
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