Shrimp risotto with vegetables by Magefesa USA



  • 1 ½ cups Carnaroli or Arborio rice.1 lb. Shrimps.
  • 3 ¼ c. Fish stock.1 Red onion, minced (3 ½ oz).
  • 1 Small zucchini, minced (3 ½ oz).
  • 1 Carrot, finely chopped (2 oz).
  • 1 Garlic clove, minced.
  • ¼ c.Dry white wine.
  • 1 Stick butter.3 tbsp.
  • Olive oil.3 tbsp.
  • Parmesan cheese, grated.
  • Salt and white pepper to taste.
  • ½ tsp. Saffron threads.Fresh coriander.

First peel and season the shrimps; heads and shells can be used to enhance fish stock. Heat olive oil and half butter in Magefesa pressure cooker and sauté the shrimps quickly. Remove shrimps from cooker and set apart. Stir in the onion, carrot, garlic and sauté over medium heat for 4 or 5 minutes. Add the zucchini and let it all simmer for a couple of minutes more. Add the rice and sauté the whole until grains turn transparent. Pour the wine over it and let reduce for some seconds letting the alcohol freely boil away. Pour the hot fish stock over it, season to taste and add saffron threads. Close lid securely, select the “I” position, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for 6 minutes. Once time has elapsed, remove pressure cooker from heat and release steam using the fast pressure reduction method.  Open the lid cautiously according to the instruction manual. Add the rest of diced butter and grated parmesan cheese stirring gently until melted. Return the shrimps to cooker, the residual heat inside will finish the cooking process. Serve dressed with some extra virgin oil and chopped fresh coriander.



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