Shrimp with tricolor risotto and pea sauce

Shrimp with Tricolor Risotto and Pea Sauce – A Culinary Journey on a Plate

There are moments in life when a meal is not just simple food, but a true sensory experience. Today's recipe, shrimp with tricolor risotto and pea sauce, is a perfect example in this regard. With a vibrant mix of colors and flavors, this dish will impress both in appearance and taste. We are talking about a dish that combines the delicacy of shrimp with the creaminess of the risotto and the freshness of the pea sauce. Let's embark together on the preparation of this delight!

Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour 10 minutes
Number of servings: 4

Necessary ingredients:

- 250 g Black Tiger shrimp, fresh or thawed
- 150 g tricolor rice
- 10 g turmeric (for an extra touch of color and flavor)
- 50 ml liquid cream
- 150 ml white wine
- 150 g onion, finely chopped
- 50 g celery, chopped
- 5-10 g garlic, thinly sliced
- 120 g butter (an essential ingredient for creaminess)
- 150 g peas (fresh or frozen)
- 100 g carrot, finely grated
- Salt and pepper to taste
- 150 ml olive oil
- A few leaves of Lollo Rosa and Lollo Bianca lettuce (for an extra touch of freshness)
- 100 g parmesan, grated (to enrich the flavor of the risotto)

Recipe history:
Risotto is a specific cooking method for rice, originating in Italy, but adopted and reinterpreted in many culinary cultures around the world. The tricolor rice used in this recipe not only brings an attractive appearance but also a mix of flavors due to its ingredients. The shrimp add a level of sophistication and a marine taste that makes this dish perfect for a special dinner or to impress guests.

Step by step for a perfect result:

1. Preparing the shrimp stock:
Start by cleaning the shrimp, keeping the shells to create a savory stock. Place the shells in a large pot, add 1 medium carrot, 1 onion, and chopped celery. Cover with water, add salt and a splash of olive oil. Let it boil over medium heat for about 20 minutes. This stock will add depth of flavor to the final dish.

2. Cooking the shrimp:
In a large skillet, add half of the butter (60 g) and a splash of olive oil. After the butter has melted, add 50 g of onion and the sliced garlic. Sauté until the onion turns golden, then add the shrimp. Sauté for 2-3 minutes on each side until they turn pink. Add the white wine and let it boil until the alcohol evaporates. Turn off the heat and set the shrimp aside.

3. Preparing the risotto:
In another skillet, add the remaining butter and oil. Add the finely chopped onion and grated carrot. Sauté until they become soft. Add the tricolor rice and mix well until the grains become shiny. Pour in the remaining wine and let the alcohol evaporate, then start adding the shrimp stock with a ladle, stirring constantly. Continue adding stock until the rice is creamy and al dente (about 15-20 minutes).

4. Finishing the risotto:
Once the rice is cooked, add the liquid cream, thinly sliced lettuce, and grated parmesan. Mix well to integrate all the ingredients. Add 2-3 cubes of butter after turning off the heat to prevent a crust from forming.

5. Preparing the pea sauce:
Boil the peas until soft (about 5-7 minutes), then drain. In a blender, add the peas, previously sautéed onion and garlic, 2-3 tablespoons of stock, and a splash of olive oil. Blend until you obtain a fine paste. If desired, add more stock for a more liquid consistency.

6. Assembly and serving:
On a platter or in deep plates, place the creamy risotto at the base, then add the sautéed shrimp on top. Decorate with the pea sauce and a few fresh lettuce leaves for a vibrant appearance.

Practical tips:

- Choose quality, fresh shrimp for better taste. Black Tiger shrimp are an excellent choice due to their texture and flavor.
- The risotto should be stirred constantly to become creamy. Remember not to add too much stock at once; the main rule is to add one ladle at a time and wait for it to absorb.
- You can experiment with vegetables in the risotto; add zucchini or mushrooms for a different taste.
- This dish pairs perfectly with a dry white wine that complements the delicate flavors of the shrimp.

Frequently asked questions:

1. Can I use regular rice instead of tricolor rice?
Yes, but the risotto will be less colorful. Arborio or Carnaroli rice are the best options for risotto.

2. What is the best way to store leftover risotto?
It is recommended to be stored in an airtight container in the refrigerator and consumed within 1-2 days. Reheat by adding a bit of stock or water to restore creaminess.

3. Can I substitute shrimp with another type of protein?
Absolutely! You can use chicken, fish, or even vegetables for a vegetarian version.

This recipe is an explosion of flavors and colors, perfect for bringing a touch of elegance to any meal. Shrimp with tricolor risotto and pea sauce is more than just a dish; it is an invitation to savor every moment of the meal. Enjoy your meal!