Risotto with whiskey and shrimps

2 Tbs butter
2 Tbs olive oil
1 leek chopped
4 garlic cloves chopped
70gr tomato paste
5 Tbs whiskey
2 cups arborio rice
6 cups hot chicken broth
400gr clean shrimps
juice of half lemon
fresh parsley chopped
salt, pepper

Melt butter and olive oil  in a saucepan. Saute leek and garlic until softened. Add the tomato paste and saute for 3 more minutes. Add whiskey and cook until most of the alcohol is evaporated.
Add the rice and saute for a few more minutes. Add the chichen broth 1 cup at a time and stir continuously.
When the rice is almost done, add the last cup of the broth and the shrimps and cover the pan for 5 minutes.
Stir in  the lemon juice and serve immediately. 
Garnish with freshly ground black pepper and fresh parsley.

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