Delicious creamy risotto with tomato and fried shrimps with an optional spicy touch
Chop the onion. Melt a knob of butter in a pan and fry the onion in it. Add the risotto rice, stir and cook for a few minutes until it starts to turn translucent. Then deglaze with the white wine.
Then add a little of the stock and stir and wait until it is absorbed. Keep adding stock little by little, stirring occasionally. After a total time of about 20 to 25 minutes, the risotto is cooked, you may still have a little stock left. Always taste whether the risotto is good; soft but with a bite inside.
Cut the tomatoes in half and fold through the risotto last. Tear some basil into pieces and stir through the risotto together with the grated Parmesan and a knob of butter. Taste to see if the risotto might need a little more salt or pepper.
Sprinkle the shrimps with a little paprika, salt and pepper and fry in a pan for 2 to 3 minutes. Spoon the risotto onto plates and top with the prawns. Garnish the risotto with some fresh basil when serving. If you want to make the dish spicy, sprinkle the risotto and shrimps with Mr. Verna Olio al Peperoncino , this is delicious olive oil with red chili pepper and gives the dish an extra kick.
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