Brazilian recipe
Prawn risotto (Risoto de camarão e)
A faithful Brazilian recipe for prawn risotto, adapted into natural English while preserving the original ingredients and method.
0.0 / 5 by 0 Reviews
Ingredients
1 tomato chopped without sementes
Salsa chopped to taste
1 colher de sopa de oil vegetal
1 cloves of garlic amassado
Sal e pepper-do-reino to taste
1 cups of palmito chopped
6 tablespoons of rice arboreo ou carnaroli
200 g of prawns without casca, limpo e fresco ou congelado
1/2 cups of ervilhas frescas ou congeladas
1 colher de cha de onion chopped
Salsa chopped to taste
1 colher de sopa de oil vegetal
1 cloves of garlic amassado
Sal e pepper-do-reino to taste
1 cups of palmito chopped
6 tablespoons of rice arboreo ou carnaroli
200 g of prawns without casca, limpo e fresco ou congelado
1/2 cups of ervilhas frescas ou congeladas
1 colher de cha de onion chopped
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, cassava flour, tapioca starch, cachaça, carne seca, moranga squash and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops.
Preparation method
- Heat o oil in a pan e Saute a onion ate ficar transparente
- Add o garlic e Saute por mais 30 segundos
- Add o prawns e Cook ate ficar rosado e firme, cerca de 3 a 4 minutes
- Set aside
- Na mesma panela, Add o rice e Saute por 1 minuto, stirring constantly
- Add uma concha de stock quente ou water e Cook, mexendo ate o liquido quase desaparecer
- Repita o processo, adicionando stock aos poucos, ate o rice ficar al dente e cremoso
- Nos ultimos minutes, Add o tomato, o palmito, as ervilhas e o prawns reservado
- Mix bem, ajuste o salt e a pepper, e Finish with saltsa chopped
- Serve quente, decorado with mais saltsa se desejar
Observations
This recipe keeps the Brazilian identity of Risoto de camarão e, preserving the original ingredients, technique, quantities and serving idea. It is localised into natural English while keeping cultural items such as requeijão, Catupiry, palmito, goiabada, cassava, carne seca and moranga when they are part of the dish.
Ratings and comments