Lemon and Shrimp Risotto

Lemon and shrimp risotto is a refined and tasty dish that combines the freshness of lemon with the delicate flavor of shrimp. Here is the recipe:

Ingredients

• 320 g of risotto rice (such as Carnaroli or Arborio)
• 200 g of cleaned shrimp
• 1 lemon (organic if possible, to also use the zest)
• 1 shallot
• As needed fish stock
• 1/2 glass of white wine
• Extra virgin olive oil as needed
• Butter as needed
• Salt and pepper as needed
• Chopped parsley (optional for garnish)

Preparation

1. Start by preparing a light fish stock which you will use to cook the rice, if you don’t already have one ready.
2. Finely chop the shallot and sauté it in a large pan with a drizzle of extra virgin olive oil.
3. Once the shallot has become transparent, add the shrimp and let them sauté for a few minutes. Transfer them to a separate plate as soon as they are golden.
4. In the same pan, toast the rice until it becomes translucent.
5. Deglaze with white wine and let the alcohol evaporate.
6. Start adding the hot fish stock, a ladle at a time, waiting for the rice to absorb the liquid before adding more. Continue this for about 15-18 minutes.
7. Meanwhile, wash the lemon, dry it, and grate the zest, avoiding the white part. Also squeeze the juice and set both aside.
8. About halfway through the rice cooking time, add the grated lemon zest.
9. When the rice is almost al dente, add the shrimp you had set aside and the lemon juice, adjusting with salt and pepper.
10. Remove from the heat and cream the risotto with a knob of butter to make it creamy.
11. Serve hot garnished with chopped parsley, if you desire a touch of color and freshness.

Curiosity

Lemon and shrimp risotto is a versatile dish that can be adapted to many variations. For example, sometimes cream can be added for a more velvety texture, or the fish stock can be flavored with herbs such as thyme or bay leaves to intensify the taste.

Enjoy your meal!