Ingredients:
Marinated shrimps (I bought herbs de Provence)
Onion
Garlic
Olive oil
Salt
Pepper
Tomato confit: link below & at the end of the video
Rice
Broth
Parmesan cheese
Confit: https://youtu.be/c1GdB4ZTbbc
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Hello. Welcome back to Rafael Cooking Style. Look what I bring you today. Yes, a rotto. We’re going to learn how to make a rotto with shrimps. It’s quite easy. I also use a tomato comfort I made myself which video I will leave you in the description. How to make a tomato comfort. It’s quite easy. Um I bought actually the shrimps already marinated from the store. These are provin marinade marinade for them. We are just going to just um saute them a little bit. Just precoo. We need this uh this sauce this uh this thickness they will be to the pan to continue our risoto. On the other side I have a broth which can be done uh with the um shell from the shrimps can be used um bought be bought or you can use a stock. It’s uh it’s depend on what you have at home and what you can prepare. Yeah. Look once it takes around 2 minutes. Then we’re going to just place on the side. And this side this is what we need. This thickness, this flavor there. We are going to add a little bit of olive oil. And we are going to saute uh onion. Just chop onion. We don’t need to burn them. Very carefully. We’re also going to add a little bit of garlic. Yeah, just minced garlic. Yeah. And we are just going to saute them that they became um transparent. And this is the tomato confetti. This is tomato cherry which I prepare in a slow cook uh slow temperature and low and low coction p um sorry um in the oven. So we’re going to stir fry all of this together. Now, we’re going to add a little bit of salt and pepper. And we just want to um ste fry this. Let’s check the the flavor after it. If it has enough salt and pepper. Remember, if your broth or stock has salt, you have to be very carefully with the salt you add here. This step. Yeah. And also, you have to consider that you are going to add cheese at the end, which also had salt. So the salt is very important to be uh considered in this part because we add three ingredients which might may contain um salt. So not not overs salted there. Now we’re going to add a one cup of um our rotto rice. This is our round rice. Yeah. You can see the grains. They are not the long ones. They are just little bit rounded. Uh, and now we’re going to mix it all together to kind of saute it a little bit with the with all our um onions and the tomato comfort. And we’re going to slowly start adding our broth. Yeah. I also add a little bit of curuma or turmeric for to keep the flavor of of it. But I just very very very mini mini mini torch I add to my broth. So this is the way we’re going to do it. Just slowly a little bit little bit by little bit and also controlling the temperature. We don’t want to burn it. We just want to get cooked slowly. It will get a consistency consistency with a with a uh the oh I don’t know the name in English for the with the let me Google it. It’s alidon. This is a the kind of the flour. It has the the rice will get the thickness. Yeah. You see it’s starting getting thick. This is the way we want our risoto. Yeah. This rice is not pre-washed. This is very important. Yeah. We don’t wash it. Now we are. Look. Just keep adding slowly adding. Keep adding and mixing it. Mixing it and mixing it. So at the end we’re going to be going to be thicker. Once your rice is almost cooked then is the time you’re we’re going to taste our rice. Just a little bit and rice and salt and anything you can add if you like. If you can like to add some spiciness or any anything. Yeah, just check. And this is time to add our parmesano. Parmesan cheese. Yeah, remember it also has salt. So carefully this the cheese is just at the end just almost when we are done. Yeah, almost when we have the the rice is cooked. It’s the time we’re going to add the the cheese and we’re going to finalize it with our shrimps. So, this is the rest of the of the cheese. I add a package. The package had 60 g of cheese. So, now it will get also this consistency melting together with our rice and the the tomato comfort. We taste it and we know that we’re ready because it was Now I’m adding our shrimps. We’re going to mix it up and turn it off the heat because we are done because our shrimps were already cooked. Yeah, just get together and we are ready to plate it. If you are still here, leave a thumb up button and subscribe to the channel and I wish you a nice journey. Look, this is the consistency we are looking for. This is our rota with shrimps and tomato comfort. So, as I said, we’re ready to plate it. I’m just going to plate it. Top it with a little bit of pepper, olive oil, and small green on top, which is a basil leaf. So, thank you very much and enjoy the journey. Heat. Heat.
Dining and Cooking