The ZUCCHINI, SHRIMP AND SCALLOP RISOTTO is an elegant seafood first course, suitable even for important lunches, although it is very easy and requires little time to prepare. A dish that creates celebration, both for its tastiness and for its richness.
What makes the dish interesting and very appetizing is certainly the intense seafood flavor and the variety of textures present: the crunchiness of the zucchini, the fleshiness of the shrimp, the softness of the scallops, all well blended by Italian-style risotto, perfectly finished so that it becomes creamy.
The dish can be prepared with fresh ingredients, naturally with great satisfaction for the palate, but also with excellent frozen products that are easily found today, without having to face an excessive expense. In short, a delight within reach.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups Carnaroli rice
- 7 oz zucchini (about 1 medium)
- 20 pieces shrimp (or prawns)
- 20 pieces scallops
- 4 1/4 cups vegetable broth (or fish broth)
- 1 piece shallot
- 1/2 glass white wine
- 1/2 shot rum
- 1 1/2 tbsp butter (optional)
- as needed extra virgin olive oil
- 1 bunch parsley
- to taste salt
- to taste black pepper
Tools
- 1 Risotto pan
- 2 Pans
- 1 Pot
- 1 Strainer
Steps
Preparing the zucchini, shrimp and scallop risotto is an easy task within everyone’s reach.
First prepare the classic vegetable broth with carrots, celery and onion, or a fish fumet. In a large pot over high heat, pour a drizzle of oil and the onion (or shallot) very finely chopped. When it turns golden, add the rice and toast for a few minutes, taking care not to burn the onion. Then add the wine and stir well so that all the alcohol evaporates.Finally add the hot vegetable broth little by little throughout the cooking of the risotto.
Meanwhile, in a hot pan pour a little oil and the zucchini, which you have previously cleaned and cut into cubes about 1/4 inch (6–7 mm) per side.
Sauté them for a few minutes and place them in a bowl. In the same pan (save on washing, I know you’ll do it!), with a little of the remaining oil, place the shrimp completely peeled and deveined (I suggest putting the heads in the vegetable broth to further flavor it — just remember to strain the broth before adding it to the risotto).Quickly sear the shrimp on both sides, then deglaze with a little rum and set them aside in another bowl. Finally, if you like, in the same hot pan add oil and the scallops, well cleaned of any sand.
Also sear the scallops on both sides, making sure they remain soft and juicy.At this point, when you see that the rice is close to being cooked, check the saltiness of the risotto and add salt if necessary, pepper, and gradually add the ingredients, starting with the seared zucchini, then the shrimp (which you can cut into larger pieces), and finally the scallops.
Turn off the heat, add a drizzle of oil to finish your risotto and let it rest for a few minutes. Serve the risotto garnished with a few shrimp and scallops you set aside and a sprig of mint or parsley.
