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Risotto with shrimp, lime and prosecco

17/11/2023

Here is a delicious Italian version of the shrimp risotto, enriched by the fresh touch of lime and the effervescence of prosecco.

Ingredients

  • 320 g of risotto rice (such as Arborio, Carnaroli, or Vialone Nano)
  • 200 g of shelled and cleaned shrimp
  • 1 lime (both grated zest and juice)
  • 1/2 glass of prosecco
  • 1 liter of hot fish broth
  • 1 small white onion, finely chopped
  • 2 tablespoons of extra virgin olive oil
  • 30 g of butter
  • Salt and pepper to taste
  • Freshly chopped parsley (optional)
  • Grated Parmesan cheese (optional)

Preparation

  1. Begin by heating the extra virgin olive oil in a pan over medium heat. Add the chopped onion and sauté until it becomes translucent, being careful not to let it burn.
  2. Add the rice to the pan and toast it for a couple of minutes, stirring constantly until the grains become slightly transparent.
  3. Pour in the prosecco and allow it to evaporate, continuing to stir.
  4. Add a ladle of hot broth and lime juice, stir, and wait for the liquid to be absorbed by the rice before adding more broth. Continue in this manner, adding broth one ladle at a time, until the rice becomes creamy and al dente. This should take about 18-20 minutes.
  5. A few minutes before the end of cooking, add the shrimp and grated lime zest to the risotto, stirring gently.
  6. Once cooked, remove the risotto from the heat, season with salt and pepper, and stir in the butter (and if you like, also add the Parmesan). The risotto should rest for a minute before serving.
  7. Serve the risotto in plates, garnishing with chopped fresh parsley if desired.

The touch of prosecco adds a note of brightness to the risotto and pairs beautifully with the scent of shrimp and the citrus aroma of lime, creating a balanced and sophisticated dish, ideal for a special dinner.

Curiosity

Risotto is a typical preparation from Northern Italy, particularly from the Lombardy region, whose secret is a constant and patient stirring that allows the rice to release its starch and become creamy. Prosecco, on the other hand, is a typical sparkling wine from the Veneto and Friuli Venezia Giulia regions, widely used in cooking for its ability to blend well with many ingredients, especially seafood.

Risotto with shrimp, lime and prosecco