Shrimp- and salmon risotto with saffron and fennel
DESCRIPTION
Risotto made on a really simple, cheat shrimp stock: boil the shells from the shrimps in good vegetable stock for 20 minutes, strain. Use for the risotto. Great shrimp flavor for basically no effort!
INGREDIENTS (6 Portions)
Shrimp stock
500 g shrimps (with shells)
1,5-2 liters of vegetable stock
Risotto
3 dl dry, white wine
350 g arborio rice
1 yellow onion
0,5 carrot
1 fennel
4 garlic cloves
0,5 g of saffron
0,5 lemon, zest and juice
50 g of butter
50 g of parmesan
A bunch of fresh parsley
500 g of salmon, cut in cubes
For garnish
Parsley/thyme/chervil
olive oil
Sea salt
Wedge of lemon
INSTRUCTIONS
1. Peel shrimps. Boil shells in vegetable stock, strain. Put the stock back on the heat (keep warm the entire cooking).
2. Fry vegetables in oil and butter in a thick bottom sauce pan for 10 minutes on low to medium heat, add salt in the beginning (drives out moisture).
3. Increase heat, add rice. Fry 5-10 minutes. Add wine. Let the rice absorb it all. Reduce heat to low/medium, add some stock, stir and cook. Repeat with some dl of stock at a time until the rice is almost cooked.
4. 2 minutes from finished: add the salmon cubes, cook 2—3 minutes.
5. Add shrimps, butter and Parmesan. Stir until if all melts, put on a lid and let rest off the heat for 5 minutes.
6. Scoop up the risotto in the middle of a plate and jiggle it; if it floats out, the texture is perfect! Add fresh herbs, sea salt and a drizzle of olive oil and serve!
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