The practical and tasty recipe is from chef Rafael Braga, of Bambu Restaurante
The Easter holiday is here and, for many, it involves the tradition of not eating red meat. It is for this reason that the search for fish and seafood in markets and fishmongers is growing, which, in turn, tend to be the center of attention during dinners and lunches.
Cod is the protagonist of the table, but nothing stops those who prepare the dishes from investing in other options for the menu. One possibility is to prepare a delicious shrimp risotto. The recipe is of Italian origin and uses a rice that we usually don’t use on a daily basis, arboreal, which is braised in white wine.
The preparation method is also different, using ingredients such as butter, cheese and, in this case, tomato sauce to add creaminess. The meal is versatile and allows for different combinations, so the shrimp can be replaced with another food of the cook’s choice.
Rafael Braga, chef at Bambu Restaurante, teaches you how to prepare a tasty and very practical version. The complete step-by-step guide can be found here.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
