Risotto Milanese With Shrimps – a delicious recipe with butter, onion, garlic, arborio rice, white wine, saffron. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a heated pan pour a tablespoon of olive oil and 20 g of butter, add finely chopped onion and garlic, and fry for about 10 minutes on low heat. Add the rice, turn up the heat and cook briefly to become shiny, stirring constantly.
2
Pour in the wine and simmer, stirring constantly, until alcohol evaporates.
3
In a hot vegetable broth add the saffron, then pour a ladle of broth to the rice, and stir until the rice absorbs all the liquid. Continue adding broth ladle by ladle, stirring constantly. If you run out of broth ( although this amount should be more than enough), add some hot water. This takes about 15 minutes.
4
Add the shrimps and stir well to toss.
5
When the rice is done, remove the pan from the heat, add the rest of the butter and the rocket, stir, season with some salt if necessary. Cover and let sit for a few minutes before serving.
439
kcal
Calories
11
g
Fat
63
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 50 grams butter, 1 onion, 1 garlic clove, 250 grams arborio rice, and more.
Yes, Risotto Milanese With Shrimps falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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