The Habanero and Shrimp Risotto is a delicious combination of flavors. This dish brings together the creamy texture of risotto with the spicy kick of habanero and the freshness of shrimp, resulting in a unique and easy-to-make meal. Learn how to prepare this dish with simple steps that will take you on a journey to the heart of Italian cuisine with a spicy twist.
Below you will find our recipe
| Ingredients | Qty |
| Butter | 40 grams |
| White onion, finely chopped | ½ medium-sized piece |
| Arborio rice | 1 cup |
| Fund | 2 cups |
| White wine | 1 cup |
| Salt | The necessary |
| Butter | 20 grams |
| Bacon | 60 grams |
| Shrimps | 12 to 20 pieces |
| Habanero pepper | 1 piece |
| Butter | 15 grams |
| Parmesan cheese | ¾ cup |
| Roasted Corn | ¾ cup |
Instructions
- Start by sautéing the onion in a skillet over low heat. Cook until it becomes soft, creating the base for our risotto.
- Incorporate the rice and mix well. Leave it on the heat for a few more minutes until the rice absorbs the fat and begins to release its aroma.
- Then, pour in the wine and broth, bring to a boil for 3 minutes, and then reduce the heat to maintain controlled cooking.
- Keep the risotto warm and stir occasionally to achieve that desired creamy texture.
- In the meantime, heat another skillet and add butter to it. Then, cook the shrimp in it until it turns brown. Once done, set it aside for later use.
- In the same skillet, add the bacon, then add the finely chopped habanero pepper for a spicy kick. To create a delicious cream, add a bit of broth to the mixture and stir.
- Finish the preparation by incorporating the butter, a cup of parmesan cheese, and the corn, providing richness and flavor to the risotto.
- To complete the dish, place the shrimp on top of the mixture and assemble it.
Servings 4 to 6 servings
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