Shrimp and Zucchini Risotto

Shrimp and zucchini risotto is an elegant and tasty dish, perfect for a special dinner. Here’s the recipe with an Italian twist.

Ingredients

• 320 gr of risotto rice (Carnaroli or Arborio)
• 300 gr of fresh peeled shrimp
• 2 medium zucchini
• 1 shallot
• Dry white wine (enough to deglaze)
• Fish or vegetable broth as needed
• Extra virgin olive oil
• Chopped parsley
• Salt and pepper to taste
• Butter (about 30 gr)
• Grated Parmesan cheese to taste

Preparation

1. Start by cleaning the shrimp well. Devein them and remove the shell. Set aside.
2. Wash and cut the zucchini into small cubes.
3. Finely chop the shallot and let it wilt in a saucepan with a drizzle of extra virgin olive oil.
4. Add the zucchini cubes to the saucepan and lightly sauté them.
5. Add the shrimp and cook for a few minutes until they turn pink, then remove them from the saucepan and keep them warm.
6. In the same pan, add the rice and toast it until the grains become translucent.
7. Deglaze the rice with white wine and let the alcohol evaporate over high heat.
8. Cook the rice by gradually adding the hot broth and stirring occasionally.
9. When the rice is almost ready, add the shrimp back into the saucepan.
10. Season with salt and pepper and finish with a knob of butter and grated Parmesan to cream the rice.
11. Serve the risotto hot, garnished with chopped parsley.

The secret to a good risotto lies in toasting the rice well and in the creaming process, which should be done off the heat with high-quality cold butter and Parmesan. This dish pairs very well with a glass of fresh white wine, like a Vermentino or a Greco di Tufo, which enhance the delicate flavor of the shrimp and zucchini.

One suggestion might be to use the shrimp shells to prepare a stock by adding them to the vegetable broth to give it a more intense sea flavor.