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リゾット（エビのリゾット）｜Chef Ropia料理人の世界さんのレシピ書き起こし

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Chef Ropia The world of cooks

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Ingredients

にんにく : 1片
玉ねぎ : 1/4個
セロリ : 1/4本
にんじん : 1/2本
パセリ : 5g
オリーブオイル : 適量
エビ : 7尾
rice : 250g
バター : 20g
粉チーズ : 20g
塩 : 少々

Time required

45minutes

Procedure

1) バットゥート(旨味の元)を作る 02:33
Finely chop the garlic, onion, celery, carrot, and parsley.
Add olive oil and garlic to a pot and heat to release the aroma of garlic.
When fragrant, add the remaining vegetables, sprinkle with seasoning salt (not listed), and stir-fry over low to medium heat.
Peel the shrimp, add the shells and fry.
Add enough water to cover (not listed) and simmer over low heat for 10 to 15 minutes.
When it comes to a boil, remove the scum.
Once cooked, remove the shrimp shells.
Add the shrimp meat and boil for 1 to 2 minutes, then remove.
Grind the shrimp shells in a food processor, strain through a colander and add to the pot.
2) 炊く 06:24
Add butter and unwashed rice to a pot, heat, and stir-fry.
Add 550cc of 1, cover and cook over low heat for 8 minutes.
Add the powdered cheese, salt, and the shrimp meat that you took out, mix, and it's done.

Point

・It is best to use shrimp with heads, as the stock and aroma released from the shrimp shells will be the deciding factor.
・By using it to wash the rice, the rice absorbs the flavor of the shrimp, and the risotto becomes less sticky.
・If you fry rice with butter first, you can get rid of the rice smell.
・If the shrimp meat is overcooked, it will become hard, so it's best to take it out when it changes color.
・It is delicious even if you arrange it by adding fresh cream.