Risotto with Pecorino, Pepper, and Shrimp
or vice versa
Shrimp Risotto with Pecorino and Pepper
🎵But if we were to explain
In very few words
The complex mechanism
that governs the harmony of our love
It would be enough to simply say
Without overthinking it
That it’s you who makes me feel good when I feel bad and vice versa
That it’s you who makes me feel good when I feel bad and vice versa 🎵
A very Italian recipe dedicated to @francescogabbani and his ‘Viceversa’, which placed second at the Sanremo Music Festival 2020.
➡ Carnaroli rice, Pecorino Romano, whole black peppercorns, and fresh raw shrimp are the ingredients of the recipe for the column #costruireilmenu dedicated to the Sanremo Festival and #mangiandosanremo .
I love Francesco Gabbani and his always original songs with lyrics that are anything but trivial.
‘Viceversa’ tells of love, the everyday kind, made of normality, sometimes monotony, made of arguments and reconciliations, of harmonies and disagreements, made of little things, where simply…
…’it’s you who makes me feel good when I feel bad and vice versa …’
- Difficulty: Medium
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups Carnaroli rice
- 8 1/2 cups vegetable broth
- 7 oz Pecorino Romano
- 16 shrimp (raw, very fresh)
- 1/2 onion
- to taste whole black peppercorns (to grind fresh)
- to taste extra virgin olive oil
- to taste salt
Steps
Prepare a vegetable broth and keep it hot.
Make a light sauté with oil and onion.
Toast the rice for a few seconds, then cook by adding the constantly boiling broth for about 20 minutes.
Adjust salt (but not too much because the Pecorino will add saltiness).
About 2 minutes before the end, stir in the grated Pecorino to which a ladle of broth has been added.
Grind plenty of pepper on top.
Stir for about 2 minutes.
Turn off the heat, serve immediately adding the raw shrimp and more pepper on top.
It is ideal to grind the pepper directly into the risotto and upon serving, using a pepper grinder.
It is ideal to grind the pepper directly into the risotto and upon serving, using a pepper grinder.
