Milanese Risotto with Purple Shrimp

Milanese risotto is a classic dish from Lombard cuisine, traditionally prepared with saffron and bone marrow. The variation with purple shrimp is a gourmet addition that elevates the dish with a touch of the sea. Purple shrimp is a prized crustacean known for its delicate flavor and firm flesh; if you can’t find it, you can substitute with other high-quality shrimp.

Ingredients

• 320 g of Carnaroli or Arborio rice
• 12 purple shrimp (or other quality shrimp)
• 1 liter of hot fish stock
• 1 sachet of saffron powder or a few threads
• 1 small finely chopped white onion
• 1/2 glass of dry white wine
• 50 g of butter
• 50 g of grated Parmesan cheese
• Salt, to taste
• Pepper, to taste
• Extra virgin olive oil, as needed

Preparation

1. Begin by cleaning the purple shrimp. Remove the head and shell, keeping the tail. Remove the intestinal tract. Set aside.
2. In a pan, lightly sauté the heads and shells of the shrimp with a drizzle of oil; add a bit of fish stock and let it flavor for a few minutes. Press well to extract all the flavor, then strain the liquid and add it to the fish stock.
3. In a saucepan, sweat the chopped onion with half of the butter until it becomes translucent.
4. Add the rice and toast it until it too becomes translucent, then deglaze with the white wine.
5. Once the wine has evaporated, start adding the hot stock ladle by ladle, waiting for the previous addition to be absorbed by the rice before adding the next.
6. Midway through cooking (after about 8 minutes), add the saffron dissolved in a bit of the broth.
7. Continue cooking the rice, adding broth and stirring frequently, until the rice is al dente (about 16-18 minutes in total).
8. Meanwhile, in another pan, cook the shrimp with a drizzle of oil, salt, and pepper, for about 2 minutes per side or until they are nicely sautéed.
9. When the rice is al dente, remove it from the heat and cream with the remaining butter and Parmesan.
10. Let the risotto rest for a minute, then adjust the seasoning with salt and pepper if necessary.

Serve the risotto on individual plates, topping with the purple shrimp and, if desired, garnish with parsley leaves or chives for a touch of color and freshness.

Curiosity

Milanese risotto is traditionally linked to the story of Milan and the Duomo. In fact, it is said that a glassblower’s apprentice, who worked on the windows of the Duomo using gold powder (saffron) to achieve particular colors, had the idea of using saffron in cooking, giving rise to the famous dish. The purple shrimp, however, adds a modern touch and elegance to this classic of Italian cuisine.