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Shrimp Risotto

Fish A- A+

Preparation Time: MEDIUM
Serves: 4


  • 160g Risotto rice
  • 600g Shrimp 20/30
  • 30g Onions
  • 10g Garlic
  • 200ml Gallo Extra Virgin Reserve Olive Oil
  • 100ml White wine
  • Salt and parsley to taste

Remove the meat from the shrimp and set aside. Place the skin and heads over a low heat, seasoned with some salt and then grind well, strain and set aside.
Stew the garlic and onions in Gallo Extra Virgin Reserve Olive Oil, add the rice and allow to fry for a little bit. Add a splash of white wine and cook until it is reduced.
Add the stock made using the shrimp ladle bit by ladle until the rice is cooked, stirring every now and then. Sauté the shrimp meat in Gallo Extra Virgin Reserve Olive Oil.
Sprinkle with the chopped parsley and serve over the risotto.

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