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The risotto has absorbed most of the liquid so we're going to go ahead and add our last
cup of shrimp stock and we're going to recover. While we're doing that, we're going to take
our shrimp and we're going to cut them in half, right down the center of the shrimp.
We're going to remove our lid and we're going to add our shrimp. Again, we can see how it's
cooked on one side and raw on the other, it's going to steam right in here. Recover and
then we're going to add a tablespoon of butter
and a tablespoon of Parmesan mixed with reggiano cheese.