Risotto with Shrimp, Zucchini, and Zucchini Flowers: A Delightful First Course
Category: First Courses
Serves: 4
This Risotto with Shrimp, Zucchini, and Zucchini Flowers is an elegant and flavorful dish that combines the sweet delicate flavor of shrimp with the fresh crunch of zucchini and the mild sweetness of zucchini flowers. Perfect for a family gathering or a dinner party, this risotto is both refined and comforting, offering a harmony of tastes and textures. Let’s dive into this mouthwatering recipe!
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 320g |
| Shrimp | 500g |
| Zucchini | 2 |
| Zucchini flowers | 12 |
| Shallot | 1 |
| Butter | 30g |
| White wine | 50ml |
| Extra virgin olive oil | to taste |
| Fine salt | to taste |
| Black pepper | to taste |
| Parmigiano Reggiano DOP (grated) | 2 tablespoons |
| Water | 1 liter |
| White wine (for fumetto) | 50ml |
| Leek | 1 |
| Garlic | 1 clove |
| Parsley | to taste |
| Ricotta cheese | 450g |
| Anchovies (in oil) | 2 fillets |
| Black pepper | to taste |
Instructions
-
Prepare the Zucchini
Start by cutting the zucchini into julienne strips. Trim the ends of the zucchini, and then use a food processor equipped with a julienne blade to create fine strips. After cutting, place the zucchini in a colander to drain the excess moisture and set aside. -
Prepare the Shrimp and Fumetto
Next, peel and devein the shrimp. Separate the meat from the shells, as you’ll use the shells to make a fumetto (a flavorful broth). Place the shells in a food processor with a drizzle of extra virgin olive oil and a clove of garlic, finely chopped. Add some chopped parsley, a pinch of salt, and black pepper to taste. Pour in the water and white wine, and blend.
Cook the shrimp shells mixture in the food processor for several minutes at 100-110°C, increasing the speed to 3, allowing the broth to infuse and concentrate. Once done, strain the broth through a fine mesh sieve into a bowl, discarding the solids. -
Prepare the Zucchini Flowers
While the shrimp shells are cooking, it’s time to prepare the zucchini flowers. Carefully open each flower and stuff them with the creamy ricotta cheese. For a rich flavor, add finely chopped anchovy fillets to the ricotta before stuffing the flowers. Gently twist the petals to seal the filling inside.
Set up a steaming basket in your food processor, and arrange the stuffed zucchini flowers in a circular pattern. Steam them for a few minutes until tender.
Repeat this process with the shrimp, steaming them for about 2 minutes. -
Cook the Risotto Base
In the meantime, prepare the risotto. In the bowl of your food processor, add the butter and finely chopped shallot. Set the temperature to 120°C and speed to 1. Sauté the shallot until it softens and becomes translucent.
Add the Carnaroli rice and toast it lightly for a couple of minutes. Then, pour in the white wine and let it evaporate. -
Add the Fumetto
Gradually add the shrimp fumetto to the rice, one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is fully cooked, which will take about 18-20 minutes. If you run out of fumetto, add warm water to finish cooking the rice. -
Finish the Risotto
When the rice is almost done (about 8 minutes before it finishes cooking), add the julienned zucchini to the risotto. Two minutes before the end of cooking, add the steamed shrimp. Continue cooking until the rice is tender but still al dente. -
Mantecatura
Once the risotto is cooked to perfection, turn off the heat. Stir in the grated Parmigiano Reggiano to enrich the dish and give it a creamy texture. Taste the risotto and adjust the seasoning with more salt and black pepper if needed. -
Serve
Spoon the creamy risotto onto plates. Top each serving with a few stuffed zucchini flowers and steamed shrimp. Garnish with fresh parsley for a burst of color and freshness. Serve immediately and enjoy the incredible balance of flavors.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 540 kcal |
| Protein | 38g |
| Carbohydrates | 65g |
| Fat | 20g |
| Saturated Fat | 6g |
| Fiber | 3g |
| Sugar | 5g |
| Sodium | 600mg |
Tips for Success
- Rice Choice: Carnaroli rice is ideal for risotto due to its high starch content, which gives the dish its signature creamy texture.
- Seafood Quality: Use fresh, high-quality shrimp for the best flavor. Frozen shrimp can also be used, but make sure to thaw them thoroughly.
- Adjust the Consistency: If the risotto gets too thick, you can add a bit more hot water or fumetto to achieve the desired consistency.
- Vegetarian Option: If you prefer a vegetarian version, you can omit the shrimp and use a vegetable stock in place of the shrimp fumetto.
This Risotto with Shrimp, Zucchini, and Zucchini Flowers is a beautiful and light dish that is perfect for any special occasion or a lovely dinner with friends and family. With its rich, yet delicate flavors, it’s sure to impress and satisfy every guest at your table!
