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Shrimp Bisque Risotto

Rhubarb & Cod
  • 100 minutes
  • Serves 4 to 6

INGREDIENTS

1

(400g, 14oz) bag Shrimp, frozen

2 cups

Shrimp shells, frozen

2

Bay leaves

4

Carrots, medium-sized

3

stalks Celery

1

Lemon, Juice of

1/2

Of fennel, bulb

2

Onions, small

2

Roma tomatoes

6

sprigs Tarragon, fresh

2 tbsp

Tomato paste

1 1/2 cups

Arborio rice

3 tbsp

Olive oil

1/2 cup

Heavy cream

1

Parmesan, rind

1

Parmesan cheese

1/2 cup

Brandy

8 cups

Water