Shrimp and Lemon Risotto

Shrimp and lemon risotto is a delicate and fragrant dish, perfect for a special occasion or for a dinner that requires a touch of sophistication. Here’s the recipe with an Italian twist:

Ingredients

• 320 g of Carnaroli or Arborio rice
• 250 g of cleaned shrimps
• 1 organic lemon (both grated zest and juice)
• 1 shallot
• 1 glass of dry white wine
• 1.5 liters of hot vegetable or fish broth
• 2 tablespoons of extra virgin olive oil
• 50 g of butter
• Salt to taste
• Pepper to taste
• Fresh chopped parsley (optional)
• 40 g of grated Parmesan cheese (optional)

Preparation

1. In a large pan, sauté the finely chopped shallot in extra virgin olive oil until it becomes translucent.

2. Add the rice and toast it for a few minutes until the grains become pearly, making sure they do not color.

3. Deglaze with white wine and let the alcohol evaporate, stirring constantly.

4. Add a ladle of hot broth and continue cooking, adding more broth as it is absorbed, always stirring.

5. Halfway through the rice cooking time (about after 8-10 minutes), add the shrimps and the grated lemon zest, continuing to add broth as necessary.

6. Taste the rice to ensure it is cooking to the right point; it should be al dente.

7. Before removing it from the heat, season with salt and pepper, and then add lemon juice to taste.

8. Take the rice off the heat and cream it with cold butter and, if desired, with grated Parmesan cheese, vigorously stirring to create an emulsified cream.

9. Let the risotto rest for a minute before serving.

10. Serve decorated with fresh chopped parsley, if desired, to add a touch of color and freshness.

Shrimp and lemon risotto is a dish that combines the sweet taste of shellfish with the lively citrus touch of lemon. If you want to stick to the classics, Parmesan cheese is ideal, but some prefer to avoid adding cheese to fish dishes so as not to overpower the flavor. The choice is yours!

Did You Know?

Did you know that risotto is a traditional preparation of Northern Italian cuisine, and specifically, the modern version of risotto originated in Lombardy in the 18th century? The secret to a great risotto lies in the choice of rice, in the toasting, and in the patient creaming at the end.