Orange Risotto with Swordfish and Shrimp
Category: Main Course
Serves: 4
This recipe for Orange Risotto with Swordfish and Shrimp brings together a combination of fresh seafood and vibrant citrus flavors. The creamy texture of the risotto, complemented by the delicate sweetness of orange and the savory notes of swordfish and shrimp, creates a dish that is perfect for a special dinner or a flavorful weeknight meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Swordfish | 300g |
| Shrimp | 200g |
| Leeks | 400g |
| Orange Juice | 5600g |
| Orange Zest | 1 |
| Sparkling Wine (or dry white wine) | 400g |
| Ground Chili Pepper | To taste |
| Fresh Parsley | To taste |
| Extra Virgin Olive Oil | To taste |
| Fine Salt | To taste |
| Ground Black Pepper | To taste |
Instructions
1. Prepare the Swordfish and Shrimp
Start by preparing the swordfish: clean it by removing the skin and the central bone. Once cleaned, cut the fish into small cubes.
Next, take the shrimp, peel off the shell and remove the heads. Extract the black vein from the back of each shrimp. Chop the shrimp finely with a knife and place them in a bowl. Add the orange zest, a splash of olive oil, a pinch of salt, and a sprinkle of chili pepper. Mix everything thoroughly, cover with plastic wrap, and refrigerate to marinate while you continue with the recipe.
2. Prepare the Leeks and Rice
Trim the leeks, removing the tough outer layers, and slice them into rounds. Set aside about 50g of the sliced leeks for frying later.
Heat a generous drizzle of olive oil in a large saucepan. Add the remaining leeks and sauté them until softened and lightly golden. Then, add the cubed swordfish to the pan and cook for a few minutes, allowing the fish to sear lightly.
3. Cook the Risotto
Now, add the Carnaroli rice to the pan and toast it lightly with the fish and leeks for a minute or so.
Pour in the sparkling wine and let it sizzle, allowing the alcohol to evaporate. After the wine has evaporated, begin adding the orange juice in small amounts. Stir the rice constantly, ensuring that the liquid is absorbed before adding more juice. This gradual process will help the rice cook evenly, absorbing the flavors and becoming tender. Continue this process until the rice is fully cooked and creamy.
4. Fry the Leeks
While the risotto is cooking, heat another pan with plenty of olive oil. Fry the reserved leeks until they become crispy and golden brown. Once fried, transfer them onto a paper towel to absorb the excess oil.
5. Final Touches
Once the risotto is done, turn off the heat and drizzle in a little more olive oil. Let the risotto rest for a few minutes, allowing the flavors to meld together.
6. Plating the Dish
To serve, spoon the risotto onto each plate. Add a spoonful of the marinated shrimp mixture on top of the risotto. Drizzle with a little more olive oil and garnish with freshly chopped parsley for a burst of color and freshness.
This elegant and flavorful Orange Risotto with Swordfish and Shrimp makes a wonderful centerpiece for your next meal, impressing your guests with its vibrant colors and rich taste.
Enjoy your delicious creation!
