Chicken broth 5 glasses
White dry wine ¾ cups
Butter 6 tablespoons
Garlic paste 2 teaspoons
Red pepper flakes ¼ teaspoon
Onion 200 g
Shrimp 230 g
Arborio rice 1.5 cups
Chopped parsley 2.5 tablespoons
1. In a saucepan, mix the broth and 0.25 cups of wine and bring to a boil. Maintain a light boil.
2. Melt 2 tablespoons of butter in a frying pan over medium heat. Add half of garlic and red pepper, then shrimp. Cook for 2 minutes until the shrimp begins to change color. Add the remaining wine and cook for 2 more minutes. Drain the shrimps, keeping the juices.
3. Melt the remaining butter in a deep frying pan over medium heat. Add finely chopped onions and the remaining garlic. Pass for 4 minutes until the onion is golden. Add the rice and mix for 2 minutes. Then add 2 cups of hot broth and cook, stirring constantly until the liquid evaporates. Then add 1 cup of broth and cook this way, constantly pouring the broth, for about 20 minutes until the rice becomes soft. Then enter the left shrimp juice and cook for another 5 minutes. Remove from heat. 4. Stir in shrimp and 2 spoons of parsley. Salt and pepper. Transfer to plates and sprinkle with remaining parsley.