Citrus and shrimp risotto is exquisite, delicious with lemon or orange, and special with bergamot for its strong sour taste that makes the combination with shellfish pleasantly contrasting.
SEASON
#bergamot from October to March
#lemons – all year
#limequat – from November to March
#mapo – from October to January
#miyagawa satsuma – from September to December
#oranges – from October to June depending on the variety
#grapefruits – from November to March
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 528.79 (Kcal)
- Carbohydrates 77.59 (g) of which sugars 3.39 (g)
- Proteins 28.98 (g)
- Fat 10.01 (g) of which saturated 3.40 (g)of which unsaturated 2.51 (g)
- Fibers 1.57 (g)
- Sodium 756.52 (mg)
Indicative values for a portion of 360 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Citrus and Shrimp Risotto
- 4 cups vegetable broth (or fish stock)
- 1 tbsp extra virgin olive oil
- 1.5 cups Arborio rice (or Carnaroli)
- 1 bergamot (or other citrus – 3.5 oz of juice and zest)
- 1.5 tbsp butter (or extra virgin olive oil)
- 1 lb prawns (shelled – about 14 oz)
- Half tbsp peanut oil
- Half tsp poppy seeds (or mustard or sesame seeds)
Tools
- 1 Pan for risotto
- 1 Citrus Juicer
- 1 Pot non-stick
Citrus and Shrimp Risotto
First, prepare the vegetable broth (or fish stock with the prawn shells).
Wash the organic bergamot (or an orange or a lemon) and with the lemon zester create the citrus zest and set aside, then cut it in half and juice it to obtain the juice.
In a casserole toast the rice for a few minutes with a drizzle of oil, continuing to stir until it becomes transparent. Then add all the juice, and gradually pour in the hot broth needed to keep the rice covered. Continue cooking on low heat for about 15 minutes. If the broth runs out sooner than expected, add hot water.
Once ready, dry, season with citrus zest, and stir in the butter or extra virgin olive oil.
Meanwhile, COOK the prawns
Remove the head, legs, and shell from the prawns, then wash them under running water and place them in a colander to dry.
In a non-stick pan, pour a little oil, the cleaned shellfish, and half a teaspoon of seeds (poppy, mustard, sesame), cook them for a few minutes over high heat and stir to ensure they cook evenly, until completely color changed.Composition of citrus and shrimp risotto
In a deep dish, in the pot stir the risotto and also add the cooked prawns, mix. Pour into the dish and decorate the top with some prawns set aside. Sprinkle with parsley or chives.
On a flat plate, prepare an outer circle of shrimp and pour the wave style risotto inside, decorate with more shrimp.
Variations of citrus and shrimp risotto
Replace the shrimp with mollusks, like scallops, clams, or mussels.
Use the juice of another citrus as a substitute for bergamot: orange, clementines, lime, lemon, tangerines, grapefruit.
Here is the gourmet version by Cannavacciuolo.
