A classic risotto, very easy to prepare. The sweetness of shrimps coupled with the freshness of zucchini leads to a perfect creamy risotto… Italian style!
Ingredients (for 2)
- 1 cup white rice (Italian Carnaroli)
- 1 large zucchini
- 1 cup shrimp
- 3 cups vegetable stock
- 1/2 shallot
- 1/4 cup white wine
- 2 tbsp butter
- a pinch of salt
Directions
- Heat half of the butter in a large skillet until melted, then add the sliced shallot and sauté for 3minutes
- Add the rice and stir to coat with the butter, then toast it until warm (2 minutes)
- Add the wine in small sips, stirring over medium heat until absorbed (about 2-3 minutes)
- Start adding hot broth, half cup at a time, let it simmer and stir as it gets absorbed
- Continue in this manner, adding hot broth and stirring continuously
- When 10 minutes of cooking time remain for the rice, add the zucchini previously sliced and continue cooking
- About 3 minutes before the end, add the shrimps (peeled and deveined), and continue to cook until the rice is done, but remains slightly firm to the bite
- Remove from the heat, add the remaining butter and stir (the “mantecatura“); let it rest for a couple of minutes and then serve
Tips from the Chef
- In order to know if the rice has been toasted enough time before adding the wine, you can touch it with the back of your finger: if it is pretty warm you can add the wine
- The secret for a good risotto is the mantecatura: the final touch at the end of the cooking time, when you add the butter and stir rapidly in order to get that smooth texture
- You can stir fry the shrimps with olive oil in a saucepan and then add them at the end to the risotto for an extra taste
