¡Increíble Risotto de Camarones y Chorizo con Queso Manchego! Receta Fácil y Deliciosa

En este viaje gastronómico nos vamos a descubrir el risotto italiano, una receta de arroz con cosas del otro lado del Mediterráneo, pero de una manera especial, usando productos de ambos lados del mar, sin perder la tradición y siempre dandole un toque gourmet y descubriendo los secretos necesarios para que quedes como un chef.
Una receta de risotto especial.
Risotto de camarones, chorizo, tomate seco, queso manchego curado y gremolata,
Delicioso.
Atrévete a cocinarla y escribe en los comentarios.

Dirigete a mi blog http://arrozconcosas.blog/?p=582 para la receta completa.
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Well as you can see here we have the ingredients, today we are going to make a shrimp risotto with a few more things if you can see we are going to make a shrimp risotto with dried tomato chorizo. We have prepared a broth with a little chicken and plenty of vegetables. This is the water to hydrate the dried tomatoes and we have already hydrated them, we have chosen the arborio variety. For this risoto we will need white wine and we are going to prepare a coriander gremolata, a gremolata with lemon garlic and our red pepper hot red pepper butter and we will also use olive oil and of course our cured manchego cheese instead of parmesan as we have Spanishized in rice with things we do it with Manchego cheese Let’s go there well there is little more to say here and much more to do So let’s go there. As we have said, we are going to make a risotto that the Italians are going to get angry and the Spanish are also going to get angry because I wanted to make a mix between a risotto with Spanish products such as chorizo, instead of putting parmesan we are going to put cheese cured manchego and let’s see how it goes and a little bit of chorizo ​​and dried tomato Let’s go there. First we are going to sweat the chorizo ​​with a little [Music] olive oil, as you can see, one I have laminated and the other I have crumbled a little [Music] we put it to sweat and now we will remove it now we will add the shrimp salt and just so that They cook a little and when they are a little cooked and a little raw we are going to remove them and reserve them. we put oil so that the butter does not burn we add the garlic now we will add the onion once the garlic has cooked a little bit more salt and now very low heat if we have to change it to a smaller heat we will do it very gentle heat so that the onion becomes soft and transparent, the flavor that is going to [__] is not dulled , this rice is nothing more than with the chorizo ​​and the shrimp, it is [Music] incredible now we are going to Add the dried tomato [Music] We turn it around and we are going to pearlize the rice. We have taken tree rice. It can also be carnaroli perfectly. Even the carnaroli releases more of the mido and we are going to pearlize it. This process of adding the rice is what it is called pearling [Music] as we have used the broth. of the dried tomato you have to be careful with the salt the dried tomato has a lot of umami So now a glass of white wine and we are going to let it evaporate completely [Music] Look at the appearance this is getting It only has the white wine and the [Music] sofrito [Music] We can move this rice constantly and it is good to move it constantly so that it releases [Music] starch in 18 minutes It will be ready we can add the chorizo ​​to it we mix everything well it has already reduced all the wine we see that it is gone sticking a little then it will be time to add the broth [Music] the broth must be added little by little, mixing and stirring so that the starch is released, the starch will begin to release after about 5 minutes, it is one of the characteristics of the rice will be released after about 5 [Music] minutes 5 or 7 minutes the starch will be released from the rice this is too strong we are going to light the fire in the back and we are going to pass it and the broth has to be very hot boiling so that it does not Cooking is very easy. The important thing is to always have all the ingredients on hand already cut and just dedicate yourself to making the risotto as it is consumed, then we add a little bit of the broth and keep moving, keep moving so that it continues releasing starch and so on. remaining very sweet and juicy, this is the secret, if you realize, I’m using a wooden spoon or a wooden spoon, which is going to damage the rice a lot. Now, as you’ll see, it’s getting denser and the rice is releasing the starch . and it creates that juiciness in a while we are going to add the shrimp so that it also releases all its flavor the shrimp to flavor it we are also going to add a little bit of [Music] saffron, if you notice, it can be moved and stirred and the grain remains whole. This is the peculiarity of these rice dishes, arborio and carnaroli, which have great resistance to movement . We are going to butter it with [Music] butter, a little olive oil [Music ] and now we are going to add the mancho cheese [Music] impressive the smell the aroma that is rising from the cauldron [Music] incredible the texture depends on each one if you like it softer lighter thicker always remember that it will dry more of what is in the cauldron, as you can see, the texture that has been acquired is already juicy, creamy , delicious, there are different types of rice, brothy rice, creamy rice, soo it is this texture that if you leave it drier it would be pasty and then it will be completely cooked and now it will be we are going to serve it on the plate Look how juiciness it collapses it seems that it melts if you have it more juicy Add Now here we are going to Add the gremolata Remember that it is lemon coriander and ready here we have made a tej the same as that Iberian mancho for another presentation a little more [Music] delicate [Music] delicious I hope you like it, I love it [Music] a greeting from the office as always, I’m not even going to tell you how it is, I’m not going to tell you, you’re going to have to do you [Music] Ali