Summary

Ingredients

• 200 g rice (risotto rice, vialone, carnaroli)
• 1 onion (s), diced
• 2 garlic, finely chopped
• 1 carrot (s), finely diced
• 1 leek, small, very finely diced
• 1 small zucchini, finely diced
• 1 tablespoon oil
• 1 tablespoon butter
• 1 glass white wine
• 500 ml fish stock
• 500 ml tomato (s), pureed
• 1 bag saffron
• 1 bay leaf
• salt and pepper
• 1 pinch (s) sugar
• 2 tablespoon butter
• 1 tablespoon parmesan, grated
• 250 g shrimp (s), peeled, without casin, halved lenthways

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Instructions

1. Heat the fish stock and tomato puree in a saucepan.
2. Heat the butter and oil in another flat saucepan, sweat the diced vegetables in it, add the rice and sauté briefly. Deglaze with the white wine and let it boil down almost completely while stirring. Then gradually pour in the hot tomato and fish broth and add the spices. Always reduce the stock almost completely before pouring on the next portion of broth. Stir constantly.
3. When the rice is almost cooked, after 25-30 minutes depending on the type of rice, it must still have a bite inside, add the prawns and just let them steep. this takes a maximum of 2 minutes. Fold in the butter and parmesan.
4. The amount of liquid depends on the type of rice. So it is possible that you need a little more or a little less. The risotto should be quite runny at the end.