See chef Bel Coelho’s shrimp risotto recipe – 09/26/2023 – Food

Those who cook and like to surprise people on a special date can opt for a shrimp risotto to please their guests. Chef Bel Coelho’s version gains a complexity of flavors with the inclusion of zucchini, lemon and shrimp butter.

The chef at Cuia Café e Restaurante teaches you how to make her risotto step by step, including how to prepare the vegetable broth, which must be used hot in the recipe. See how to do it.

VEGETABLE BROTH

Performance: 2 liters
Preparation time: 40 minutes

Ingredients

• 2 onions

• 1 carrot

• Leaves of 2 leeks

• Leaves from 1 bunch of celery

• 3 tomatoes in large pieces

• 50 g of mushroom stems

• 3 bay leaves

• 6 sprigs of thyme

• 3 sprigs of rosemary

• 6 parsley stalks

• 4 cloves

• 3 l of water

• String for tying herbs

Preparation

• Cut the peeled onions in half horizontally (in the direction of the slices) and fit bay leaves and cloves into these onions. In a tall pan, place the cut part to burn at the bottom of the pan, without any fat. This is the onion brulée or burnt onion, used to add another layer of flavor and color to your broth.

• Continue adding the other ingredients: carrots, celery leaves, leek leaves, tomatoes and herbs.

• Heat the vegetables quickly in the pan.

• Add three liters of water and let the broth boil over low heat for 1 hour. Strain, reserve the liquid and discard the solids.

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SHRIMP BUTTER

Performance: 300 g
Preparation time: 15 minutes

Ingredients

Preparation

• In a frying pan, melt the butter over low heat and add the shrimp heads, leave them over low heat, stirring occasionally until the butter boils and the heads look well toasted.

• Then strain the butter and store it in the refrigerator.

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SHRIMP RISOTTO

Performance: 4 servings
Preparation time: 30 minutes

Ingredients

• 2 ⅓ cups (500 g) arborio rice
• 3 tablespoons (45 ml) olive oil
• 500 g of cleaned shrimp
• 2 cups (250 g) chopped zucchini
• ½ cup (200g) chopped white onion
• 2 bay leaves
• ½ cup (125 ml) dry white wine
• 6 cups (1.5 l) vegetable broth
• ½ cup chopped parsley
• ½ cup chopped chives (or chives)
• ½ cup (60 g) chilled shrimp butter
• Zest and juice of 1 lemon
• Refined salt to taste
• Black pepper to taste

Preparation

• Chop the onion into cubes and the zucchini into quarters lengthwise and sliced
• Place the zucchini in boiling salted water to blanch. Then give a thermal shock in ice water
• Chop the chives and parsley
• Grate the lemon peel to make the zest and squeeze the lemon
• Saute the prawns in hot extra virgin olive oil until golden on both sides, but leaving the center of the prawn raw
• Saute the onion, add bay leaf, arborio rice and dry white wine
• Gradually add the broth kept warm in another pan next to the risotto pan.
• Stir constantly until the rice grain is al dente, that is, cooked but firm.
• Finish with the shrimp, zucchini, lemon zest and juice, shrimp butter, herbs, as well as salt and pepper to taste.