Risotto with Licorice and Shrimp
Category: First Course | Serves: 4
This Risotto with Licorice and Shrimp offers a sophisticated twist on traditional Italian risotto, where the deep, aromatic flavor of licorice blends harmoniously with the tender sweetness of shrimp. The rich seafood broth, infused with the delicate essence of licorice, creates a savory base that brings out the best in the Carnaroli rice. Ideal for those looking to explore unique flavor combinations, this dish will elevate any dinner occasion with its bold taste and elegance.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Shrimp (peeled and deveined) | 600g |
| Licorice Powder | 4g |
| Shallot | 40g |
| Extra Virgin Olive Oil | 25g |
| White Wine | 70g |
| Pecorino Cheese (grated) | 15g |
| Butter | 15g |
| Oregano (fresh, finely chopped) | To taste |
| Water | 2L |
| Coarse Salt | 10g |
| Black Pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 30g |
| Fat | 20g |
| Carbohydrates | 45g |
| Fiber | 2g |
| Sodium | 400mg |
| Cholesterol | 80mg |
Instructions
-
Prepare the Shrimp and Broth:
- Begin by cleaning the shrimp. Remove the heads, legs, and shells, setting them aside for later use.
- Using a pot, add the shrimp heads and shells along with 2 liters of water. Bring the water to a boil and simmer for about 30 minutes to make a flavorful shrimp broth.
- Once the broth is ready, strain it through a fine mesh sieve and set it aside to keep warm.
-
Prepare the Risotto Base:
- Finely chop the shallot.
- In a separate pan, heat the extra virgin olive oil over medium heat. Add the shallot and sauté until it becomes translucent, about 2-3 minutes. Be sure to stir frequently to avoid burning.
-
Cooking the Risotto:
- Add the Carnaroli rice to the shallot mixture and toast it lightly for 1-2 minutes, stirring constantly to ensure the rice absorbs the flavors.
- Pour in the white wine and let it evaporate completely.
- Gradually begin adding the shrimp broth, a couple of ladles at a time, stirring occasionally. It’s essential to let the rice absorb the liquid before adding more broth. Continue this process until the rice is cooked al dente (approximately 12-14 minutes).
-
Add the Licorice Flavor:
- About 13 minutes into cooking, when the rice is nearly done, stir in the licorice powder. This will infuse the risotto with a unique, aromatic depth. Mix gently to ensure the licorice is well distributed.
-
Finishing Touches:
- Once the rice is perfectly cooked, remove the pan from heat. Add the butter and grated Pecorino cheese, stirring gently until both ingredients melt into the risotto.
- Cover the pot with a lid and let the risotto rest for about 2 minutes. This allows the flavors to meld together and the texture to become creamy.
-
Serving:
- Before serving, sprinkle the risotto with freshly chopped oregano for a touch of freshness.
- Season with salt and black pepper to taste, and serve immediately while hot.
Tips for Perfect Risotto:
- Broth Temperature: Always use hot broth when adding it to the rice to ensure the risotto cooks evenly and absorbs the flavors quickly.
- Consistency: The risotto should be creamy and slightly soupy. If you prefer a thicker texture, let it cook a little longer, but be careful not to overcook the rice.
- Shrimp: Be sure not to overcook the shrimp. Adding them at the end of the cooking process ensures they stay tender and juicy.
Pairing Suggestions:
This dish pairs wonderfully with a crisp white wine such as a Pinot Grigio or a Chardonnay. The subtle sweetness of the wine complements the richness of the risotto and the licorice’s unique flavor.
Enjoy the bold and refined flavors of this luxurious risotto with licorice and shrimp, perfect for impressing guests or enjoying a sophisticated meal at home.
