Risotto Citronné Aux Gambas

Hello everybody, it's Drew, welcome to my recipe page. Today, we're going to make a special dish, Risotto citronné aux gambas. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Risotto citronné aux gambas is one of the most popular of current trending meals on earth. It's enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Risotto citronné aux gambas is something which I have loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Risotto citronné aux gambas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Risotto citronné aux gambas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Risotto citronné aux gambas is 3-4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can cook Risotto citronné aux gambas using 11 ingredients and 7 steps. Here is how you can achieve it.

#cuisinedumonde #italie Pour être la vedette du jour ce sera un #risotto onctueux et bien crémeux, parfumé au citron qui va lui apporter une légère acidité pour exciter les papilles et servi avec des #crevettes grillées.

Ingredients and spices that need to be Get to make Risotto citronné aux gambas:

1. 1 CS beurre
2. 1 CS d’huile d’olive
3. 1 oignon
4. 2 gousses d’ail
5. 1 douzaine de gambas crues de préférence
6. 250 g riz spécial risotto (Arborio pour moi)
7. 500 ml bouillon de poulet
8. le jus de ½ citron et le zeste
9. Poivre
10. Basilic ou Ciboulette
11. 50 g Parmesan râpé

Steps to make to make Risotto citronné aux gambas

1. Préparer le bouillon de poulet et le maintenir au chaud, décortiquer les gambas et les déveiner
2. Dans une poêle à fond épais, faire fondre le beurre et à feu moyen saisir les gambas +- 2 mn de chaque côté, les réserver
3. Dans une faitout à fond épais, chauffer l’huile et faire suer l’oignon et l’ail haché sans coloration avec une pincée de sel
4. Lorsque l’oignon est translucide, ajouter le riz en pluie, le faire nacrer pendant quelques minutes avant de le remuer pour l’enrober de matière grasse
5. Lorsque le riz est translucide, ajouter le bouillon chaud, en procédant louche par louche, laisser absorber le jus avant de verser la suivante, remuer régulièrement
6. Lorsque le riz est cuit et qu’il a une texture moelleuse, verser le jus de citron, ajouter le zeste, le parmesan, la ciboulette, remuer énergiquement. goûter, saler et poivrer, déposer les gambas, mélanger à nouveau
7. Proposer votre risotto bien chaud dans des assiettes creuses

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