Hello! Last Friday I wanted to eat a good risotto, so I made a short version of risotto with shrimps, using the few ingredients I had at home. Risotto is just a great alternative to pasta dishes, I like it so much. The taste of this risotto is really delicate, with a light scent of lemon, and it’s perfect also for who doesn’t really like fish. Here the recipe:
INGREDIENTS (4 PERSONS)
– rice arborio 360 gr.
– shrimps (already cleaned) 250-300 gr.
– 1 lt vegetal broth
– extra-virgin olive oil
– half onion
– one lemon
– butter 40 gr.
– chopped vegetables mix of carrots, celery, zucchini (if you like them), onion
– chopped mix of parsley, rosemary, garlic, salt
– salt and pepper
First of all, there are two things to make: to chop the vegetables in bits (carrots, celery, zucchini, few onion), and put the shrimps (already cleaned) into a food container full of water, extra-virgin oil and lemon juice (in equal parts). Leave the shrimps in this “solution” for a while. In the meantime, you’ll start preparing the risotto: peel and chop finely one onion, then fry it over low heat together with extra-virgin olive oil for some minutes. After that, you’ll add the rice, and you’ll let it toast for some minutes. If you wish, you can simmer it with white wine, then add some lemon juice. Keep on blending till the end of the cooking (more or less 30 minutes), adding a ladle of vegetal broth every time is necessary.
At the same time, put the chopped vegetables in a separated frying pan; let them cook for a while, then add the shrimps (taken out from the water and dried) to the vegetables; flavour them with a finely chopped mix of parsley, rosemary, garlic, salt. When rice is ready, you can finally mix it together with the vegetables and the shrimps.Then remove it from the stove; add the butter to the rice, and keep cooking until creamy (in Italy we use the verb “mantecare”). If you wish, you can add some lemon peel. Finally, garnish the dish with some shrimps (previously taken apart), the vegetables and black pepper.