Lemon And Parmesan Risotto With Red Shrimp Tartare Recipe by The Eatalian Way
Cooking Instructions 1 Heat some water in a pot and add salt. 2 In another pot, add the chopped onion and sauté with olive oil. Add the rice and toast it, then pour in the white wine to deglaze. Continue cooking the rice, gradually adding the salted water as needed. 3 Chop the red shrimp and season with salt, pepper, olive oil, lemon zest, and lemon juice. 4 Add some lemon juice and zest to the risotto. Adjust with salt and pepper. 5 When the risotto is cooked, turn off the heat and stir in the butter and Parmesan cheese until creamy. 6 Plate the risotto, add spoonfuls of the shrimp tartare, sprinkle with black pepper and lemon zest, drizzle with olive oil, and garnish with fennel fronds. 7 Serve. 1 Heat some water in a pot and add salt. 1 Heat some water in a pot and add salt. 2 In another pot, add the chopped onion and sauté with olive oil. Add the rice and toast it, then pour in the white wine to deglaze. Continue cooking the rice, gradually adding the salted water as needed. 2 In another pot, add the chopped onion and sauté with olive oil. Add the rice and toast it, then pour in the white wine to deglaze. Continue cooking the rice, gradually adding the salted water as needed. 3 Chop the red shrimp and season with salt, pepper, olive oil, lemon zest, and lemon juice. 3 Chop the red shrimp and season with salt, pepper, olive oil, lemon zest, and lemon juice. 4 Add some lemon juice and zest to the risotto. Adjust with salt and pepper. 4 Add some lemon juice and zest to the risotto. Adjust with salt and pepper. 5 When the risotto is cooked, turn off the heat and stir in the butter and Parmesan cheese until creamy. 5 When the risotto is cooked, turn off the heat and stir in the butter and Parmesan cheese until creamy. 6 Plate the risotto, add spoonfuls of the shrimp tartare, sprinkle with black pepper and lemon zest, drizzle with olive oil, and garnish with fennel fronds. 6 Plate the risotto, add spoonfuls of the shrimp tartare, sprinkle with black pepper and lemon zest, drizzle with olive oil, and garnish with fennel fronds. 7 Serve. 7 Serve. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 California Farm Chicken Thigh Curry How to Make Taci (tofu aci) Königsberger Klöpse (Meatball in bechamel sauce) Spicy Sopa Fria with Turkey Franks California Farm Chicken Thigh Curry How to Make Taci (tofu aci) Königsberger Klöpse (Meatball in bechamel sauce) Spicy Sopa Fria with Turkey Franks How to Make Taci (tofu aci) Bunizza or Bun Pizza !! Roti Pizza Veg. Pizza Dumplings (Taiwanese vegan version) 全素水餃 Pizza bomb in OTG Julienne with turkey and mushrooms Rice with seafood Veg Mini Pizza Radish Greens Pesto How to Make Taci (tofu aci) Bunizza or Bun Pizza !! Roti Pizza Veg. Pizza Dumplings (Taiwanese vegan version) 全素水餃 Pizza bomb in OTG Julienne with turkey and mushrooms Rice with seafood Veg Mini Pizza Radish Greens Pesto