Lemon risotto and shrimp

Name: Risotto al limone e gamberi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 320 g di riso Carnaroli; 300 g di gamberi medi sgusciati; 1 litro di brodo vegetale o di pesce caldo; 1 scalogno piccolo; 100 ml di vino bianco secco; Scorza e succo di 2 limoni non trattati; 50 g di burro; 50 g di Parmigiano Reggiano grattugiato; Olio extravergine, sale; Prezzemolo fresco; Peperoncino (facoltativo)

Risotto al limone e gamberi

First course

Creamy risotto with Parmigiano Reggiano with shrimp sautéed with fresh lemon zest: elegant, fresh, and ready in 40 minutes.

40 min

4 servings

Medium

Lombardy

AverageLombardy

Lemon risotto is a classic of Venetian and Campania cuisine, where the lemons of the Amalfi Coast and Garda are among the most fragrant in Italy. The addition of shrimp turns it into a first course Restaurant-quality. The lemon zest added at the end of the stirring—never during cooking, otherwise it becomes bitter—is the touch that makes this risotto fresh and aromatic. It's an elegant dish that can be prepared in under 40 minutes with readily available ingredients.

Instructions

Voice reading

3 steps · natural Italian voice

Toast the rice

5 min

In a shallow pan, warms up a drizzle of olive oilSauté the finely chopped shallot for 3 minutes. Add the rice and sauté for 2 minutes, stirring. Deglaze with white wine.

Cook the risotto

18 min

Add the hot broth ladle by ladle, stirring often, for 16-18 minutes until the rice is al dente. In the last 3 minutes, add the shrimp directly into the risotto.

Vigorously stir and servants

Off the heat, add the cold butter and the Parmigiano Reggiano. Vigorously stir vigorously. Add the grated lemon zest and a splash of its juice. Season with salt to tasteServe with fresh parsley.

Chef's Tips

Lemon zest is always added at the end of cooking: on the heat it becomes bitter. I shrimp They cook in 3 minutes: don't add them sooner. The risotto should be "all'onda": if it's too dry, add hot broth.