Shrimp Risotto (Risotto alle Mazzancolle)
Category: First Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 320g |
| Shallot | 60g |
| Carrots | 80g |
| White wine | 100ml |
| Butter | 70g |
| Shrimp (shelled) | 280g |
| Shrimp shells and heads | From 280g shrimp |
| Water | 1L |
| Onion | 60g |
| Carrot | 30g |
| Celery | 30g |
| Garlic | 1 clove |
| Parsley | 6 sprigs |
| Extra virgin olive oil | q.b. (as needed) |
| Fine salt | q.b. (as needed) |
| Butter | 15g |
| Chives | 9 sprigs |
Instructions:
To create a flavorful Shrimp Risotto, the preparation begins with cleaning the shrimp. Start by removing the heads from the shrimp and shelling them, ensuring you set aside the shells and heads for the fish stock (fumetto).
For the stock, thoroughly wash and clean the vegetables: onion, carrot, celery, and garlic. Chop them into small chunks, and place them in a large pan over medium heat with a drizzle of olive oil. Add the shrimp shells and heads to the pan, allowing them to cook for a couple of minutes. As they cook, use a wooden spoon to gently crush the heads, releasing all the flavorful juices. Once the shells are fragrant, add the water to the pan and bring it to a simmer, allowing the flavors to infuse. Let this stock cook for about 20-30 minutes.
Meanwhile, in a separate non-stick pan, melt the butter with a ladle of water to soften the vegetables. Once the vegetables are soft and translucent, add the shelled shrimp to the pan and cook them on high heat. As the shrimp release their juices, increase the heat slightly, allowing the moisture to evaporate. After the shrimp have cooked through, deglaze the pan with the white wine, letting it evaporate entirely.
Once the wine has cooked off, lower the heat and add the rice to the pan. Stir the rice for a couple of minutes to toast it lightly and infuse it with the flavors from the shrimp.
At this point, strain the shrimp stock to remove any solids and set it aside. Begin adding the stock to the rice in small increments. Stir the risotto regularly, allowing the rice to absorb the liquid before adding more. Continue cooking the risotto for about 18 minutes over medium heat, ensuring that the rice is tender and creamy.
While the rice is cooking, finely chop the chives. Once the risotto is done, remove it from the heat and stir in the butter and chopped chives. Mix well to make the risotto creamy and rich.
Serve the risotto immediately, garnished with extra chives or parsley if desired. Enjoy your Shrimp Risotto for a perfect and elegant meal!
This delicious recipe for Shrimp Risotto (Risotto alle Mazzancolle) is sure to impress with its rich flavors and smooth, creamy texture. It’s the perfect dish to serve for a special occasion or a comforting dinner.
