Risotto al Limone e Gamberetti (Lemon Shrimp Risotto)
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 350g |
| Lemon juice | 1 |
| Lemon zest | ½ |
| Shrimp (peeled and deveined) | 400g |
| Vegetable broth | 1L |
| Butter | 40g |
| White wine | ½ cup |
| Salt | To taste |
| Black pepper | To taste |
| Chives | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Protein | 28g |
| Carbohydrates | 45g |
| Fat | 15g |
| Fiber | 2g |
| Sodium | 800mg |
Instructions
-
Prepare the Shrimp:
Start by filling a pot with water and bring it to a boil over high heat. Once the water is bubbling vigorously, add a pinch of coarse salt. Carefully drop the peeled shrimp into the water and cook for about 2-3 minutes until they turn pink and opaque.
Once cooked, transfer the shrimp to a cutting board. Finely chop half of the shrimp and set them aside. The remaining shrimp will be used whole for garnish at the end.
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-
Toast the Rice:
In a large skillet or wide pan, melt 20g of butter over medium heat. When the butter is partially melted but not fully, add the Carnaroli rice to the pan. Stir the rice gently with a wooden spoon to coat it evenly with the butter. This step helps prevent the rice from browning while it absorbs the flavors. -
Deglaze with White Wine:
Once the rice is lightly toasted and translucent at the edges, pour in the white wine. Stir constantly, allowing the wine to evaporate completely. This will give the rice a subtle depth of flavor, balancing the richness of the butter. -
Cook the Risotto:
Begin adding the hot vegetable broth, one ladle at a time, to the rice. Stir the rice gently with each addition of broth, allowing it to absorb the liquid before adding more. Continue this process, ensuring that the risotto is always slightly simmering, until the rice is al dente and creamy. This should take around 18-20 minutes. -
Add Lemon Flavor:
When the rice is nearly cooked through, pour in the freshly squeezed lemon juice and stir to incorporate. This will infuse the risotto with a refreshing citrus tang that will complement the shrimp beautifully. -
Finish the Risotto:
As the rice reaches its perfect texture, stir in the chopped shrimp. Then, add the zest of half a lemon, which will provide a bright, aromatic element to the dish. Season the risotto with salt and freshly cracked black pepper to taste. Stir everything together to combine the flavors. -
Mantecatura:
Remove the skillet from the heat and add the remaining 20g of butter. Stir gently to melt the butter into the risotto, creating a rich and creamy texture. Be sure to move the pan in gentle, circular motions, ensuring the butter coats every grain of rice. This technique, called mantecatura, is what gives the risotto its signature creaminess. -
Plate and Serve:
Once the risotto is beautifully creamy, transfer it to plates. Garnish with the reserved whole shrimp, some extra lemon zest, and a sprinkle of freshly ground black pepper. For an added burst of color and flavor, top with finely chopped chives. -
Enjoy:
Serve your creamy, zesty Lemon Shrimp Risotto immediately. This dish pairs wonderfully with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to balance its richness and citrusy notes.
This Risotto al Limone e Gamberetti (Lemon Shrimp Risotto) is a delightful blend of fresh, citrusy flavors and succulent shrimp, wrapped in the creamy comfort of perfectly cooked rice. The natural sweetness of the shrimp pairs beautifully with the tartness of the lemon, while the butter adds a luscious richness that ties everything together. It’s a dish that will surely impress at any dinner table, offering both elegance and comfort in every bite.
