Learn how to cook a creamy and delicious Shrimp Risotto Recipe step by step! Perfect for seafood lovers in Nigeria and worldwide — this Italian rice dish with prawns is easy, rich, and flavorful. 🍤 Subscribe for more recipes!
In this video, I’ll show you how to cook the perfect Shrimp Risotto Recipe — creamy, rich, and full of flavor. Using fresh prawns (shrimp), rice, and simple ingredients, this dish brings the best of Italian cuisine straight to your Nigerian kitchen.
Whether you’re a beginner learning risotto for the first time, or you want a restaurant-quality seafood recipe at home, this step-by-step guide will help you achieve the perfect creamy risotto every time.
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👇 JUMP TO RECIPE ► 0:13
FULL RECIPE ⤵
▢ 450g Shrimps
▢ 2 cloves
▢ 90ml Olive Oil
▢ 60ml Dry White Wine
▢ 1 liter shrimp or fish stock
▢ 250ml water
▢ 1 medium onion
▢ 420g short grain rice
▢ 50g Parmesan cheese
▢ 1 tsp Black Pepper
▢ Salt to taste
Related Recipes:
Zobo Drink: https://www.youtube.com/watch?v=fFkMGBfxZnw&t=12s
Nigerian Vegetable Soup: https://www.youtube.com/watch?v=b4FrVhDdVow
#ShrimpRisotto #SeafoodRecipe #ItalianFood #RiceDishes #NigerianKitchen
[Music] Hello friends, welcome to Adel’s Continental Kitchen once again. Today we are going to prepare shellfish risoto. Uh the shellfish I’m using prawns here. I have 1 kilo of prawns, but I’m not going to use all. I’m going to clean and use half of it because my rice is not much. And the rice I’m using, you have to be sure you have the right rice. Not basmati, not long grain, not any other than short grain rice is ideal for risoto to get the result you need. Here I got a packet. But if you don’t have the packet in your area, you can buy short grain rice anywhere. Any type of short grain is ideal. But what I have here is a packet short grain rice specially made for risoto. Here I have 420 g. Here I have my white wine. I have my olive oil. I have cheese. I have the legumes that will accompany the rice. The legumes. See, I have beetroot. I have green peas. I have uh one carrot that is already boiled. So, I’m going to toss it in butter and uh parsley to serve. But I have already pre-prepared it to set aside. I have oregano here. I have black pepper and I have cheese. I’m going to use cheese to finalize. So the quantity is not problem because we you will always have the quantity and the description box. Here I have uh one onion. The onion I’m going to cut cut it in cubes the way it is here. Now I have cut it but I will finally make it in cubes. It will be in cubes. Yeah, it is cute. It is not diced. It is not tiny. It is all in cubes. This one is almost bottom. You already see my rice. I have black pepper. I have salt. I usually use himalaya salt because for my health I prefer him imalaya. Here I have onion powder that I will add to my So we will start to clean the brrawns. You see the bronze the way it is. I will cut off the eye. After cleaning this eye, I will take it off so that it will not spoil my stock. I’m going to because it’s shellfish a risoto. I’m going to use the waste, the head and all the shells to prepare stock. So when I you will see the way I will prepare the stock is the stock that I’m going to use in cooking the rice. You peel up to here and leave the tail end for decoration so that it will not be you take off the waist this the intestine. And this is the waste of the prawns. You have to take clean everything up. This one will be used for garnishing. But the one that I’m going to mix in the rice, I have to take the tail off so that it will be inside the rice. So, so I’ve cleaned up the shrimps or prawns, whatever you like. Then I have uh the head here and the shells with two liters of water which I’m going to use for the stock. I will boil it till it reduces. When it has reduced to uh boil it to reduction then I’m going to sieve and use it for my cooking proper. And this is the this is the brrawns I’ve cleaned. I’m going to saute it after. When I’m ready, I saute it. And you’re going to follow step by step. This I have the eyes of the shrimps here. I’m going to waste it because if the eyes go into the stock, it will change the color of the stock. So, I don’t want anything that will impair the taste or color of my food. Hello. Here, my stock is ready. The shrimps. I’ve prepared my stock. So, I’m going to save it. I’m going to use one liter of this stock for the for the rice. But first, I will start with the shrimps. shrimps. Here I have my olive oil. I’m going to use part of it. The rest I will use for the rice. So I will take just a little bit to start the I have one teaspoon of garlic. You’re going to use just one clove. I’ve added this Yeah, I have fish. Fish seasoning powder. Just about a teaspoon. [Music] A pinch of black pepper. about 2 minutes of saute. Then I add the This is the white wine. [Music] Here I have dried parsley. Onion powder. Correct the seasoning. If you need more, I add small black pepper a little bit to improve the taste. So, we are going to start the rice from the 90 ml of olive oil. I took some to make the brrawns. Now, I’m going to use the rest for the rice. I’ll use rest of the I’ve used most of the onions for for the shrimp. So I’m using some for the rice. We saute the onions without coloring. Then you add the rice and stir. Yeah, it will constantly stir. I’m going to add stock. to barely cover it. The shrimp stock. I’ve added stock to barely cover it. You will continually stir it. As it absorbs the whole stock, you add more water. You will continue until it is cooked. It will be drying out and you’ll be adding. It will be drying out and you’ll be adding until you verify if it is cooked. If it’s cooked, you finalize with cheese and other things. But let’s continue. Just watch the process. You see the stock as I’m using the shrimp uh stock. You can use fish stock. You can use chicken stock which is ideal for it for risoto. So anyone that pleases you or that is available. For now what I have available that I’m using is the stock I made from shrimps. [Applause] Okay, our rice is dried. Here I used one liter of the shrimp stock and 200 ml of water. So I’m going to finalize it. I have my cheese, 50 g of cheese and the shrimps. As you can see, I reserve small shrimp to garnish it. So, Small olive oil. Let me toss the veggies. A pinch of salt. A pinch of black pepper and a pinch of sugar. Pinch of parsley. Yeah. people family. Our rice is ready. This is risoto with shrimps and um veggies to accompany it. So bona petit we hope you subscribe to our channel. Subscribe subscribe to our channel. Give us a thumbs up and share please help our channel to grow. Thank you for watching wherever you’re watching from. Give us a thumbs up and make comments. Thanks and bye-bye. I hope you like this food. I hope you will like it because the taste of the pudding is in the eating. Just tasting you will be in another world. Thanks for watching and bye.
1 Comment
Angel
Give me the money for the item and the lngredie nts