Risotto with Shrimp and Lemon
Risotto is a wonderful northern Italian rice preparation, typically done with the world famous Carnaroli rice. Extremely versatile dish to enjoy with mushroom, cheese, vegetables or, as we present today, fish or seafood!
Risotto with Shrimp and Lemon
a wonderful northern Italian rice preparation
Step 1
Prepare the vegetable broth, boiling for half an hour (at least) a full pot of water with a tablespoon of coarse sea salt, a tablespoon of black peppercorn, carrots, potatoes, onions, celery, zucchini and lemons. Boil shrimp for around 5 minutes, then let them cool and cut.
Step 2
Saute one chopped shallot (high heat) with extra virgin olive oil, then add Carnaroli rice, keeping on stirring for around thirty seconds. Then add a cup of white wine (Pinot Grigio works best), stirring until the wine is absorbed by the rice. Your cooking time starts here. Lower the heat to medium-low and add broth a cup at a time for 17 minutes. Add your shrimp.
Step 3
Turn off the heat and add half a stick of butter (unsalted), stir then cover for 3-5 minutes. This procedure is called “mantecatura”. Serve with some dried parsley or black salt on top. Try also some pomegranate balsamic glaze to garnish!
ENJOY!
Ingredients:
½ lb Carnaroli rice
½ lb shrimp
Mixed veggies for broth (1 zucchini, 1 onion, 2 carrots, 1 golden potato, 2 celery sticks, 3 lemons)
1 shallot
Salt, pepper, dried parsley, white wine, olive oil
½ stick butter
Suggested products for this recipe
By Margherita
Considered the "king of rice" for its qualities. It is ideal for risottos where grains need to be separated and rice salads. Cooking time: approximately 17 minutes.
By D’Orazio
Our top quality EVOO, is a monocultivar EVOO from the Simone olives. Lingering hints of both herbs and fruit with a surprisingly spicy aftertaste. Excellent with fruit, vegetables, meat, and fish filet.