Italian dinner – risotto with shrimp and spinach: an exclusive recipe from Aleks Yakutov

Along with pasta and pizza, risotto is one of the most popular dishes and a symbol of Italian cuisine. Rice with a mild creamy flavor and wine aroma is perfect for dinner.

Aleks Yakutov, the chef of Hell's Kitchen (New Channel), shared a recipe for a delicious risotto with shrimp and spinach exclusively for FoodOboz.

Ingredients:

• Arborio rice - 300 g
• Fresh shrimp - 350 g
• Parsley - 10 g
• Spinach - 50 g
• Celery greens - 10 g
• Olive oil - 50 g

Olive oil

• Garlic - 4 cloves.
• Dry white wine - 70 g
• Butter - 60 g
• Parmesan cheese - 80 g
• Salt - to taste
• Rosemary - to taste

Method of preparation:

1. Peel the shrimp, put the shells in a saucepan, add water, and set to boil. Add celery stalk, onion, garlic, and a little rosemary. Cook the broth. You'll need it for risotto.

2. Fry the garlic in olive oil.

3. Add the rice and heat it in a frying pan.

"In the classical technique, wine is poured into the rice immediately, but we add it almost at the very end to preserve its flavor and make the risotto more flavorful and rich," the chef said.

4. When the rice is warm, pour the broth into the pan in small portions. Do this all the time while the risotto is cooking.

5. Bring the rice to readiness in the broth, stirring constantly.

6. Then add the shrimp and spinach to the rice. To prevent them from being overcooked, add them when the rice is three-quarters done. Pour in the wine at the same time.

7. When the risotto is almost ready, remove it from the heat, add the butter and parmesan, cover, let it stand for five minutes, and then serve.