The recipe of the day is a creamy and tasty risotto with shrimp and saffron, which I completed (or ruined, I’m still not sure) by adding strips of only the green part of zucchini, lightly floured and quickly fried to give a new texture to the palate when tasting.
Risotto is a difficult dish to make, and sometimes, when I prepare it, I realize I’ve made rice with something and not a creamy and pleasant risotto, appealing not only to the taste but also to the sight.
There are different schools of thought on how to make it, whether dry toasting the grains or in fats, and every famous chef has expressed their opinion on this different cooking method. I generally toast the grains in butter, with which I may have prepared a small base with chopped onion or shallot, and sometimes the dish is quite a success.
Among the recipes already published, I’ll leave these below, and I remember almost with emotion the BARBERA AND BLUEBERRY RISOTTO; it was truly a dish from a great starred chef—LUSTFUL!
- Difficulty: Medium
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 11.29 oz Carnaroli rice (or other for risottos)
- 1/2 onion (finely chopped)
- 1 packet saffron
- 1.1 lbs shrimp
- 0.7 oz butter
- 2 tbsps extra virgin olive oil
- 1 zucchini (large or 2 small, only the green part)
- 1.7 oz dry white wine
- to taste vegetable broth
- to taste salt
- to taste pepper
- to taste flour
Tools
#ADV
- Saucepans
- Knives
Steps
1) In a saucepan, I put the fats: both the EVO oil and the touch of butter. Once they are combined and hot, I add the finely chopped onion.
2) When the onion is transparent, I pour in the rice grains and toast them for 2/3 minutes, stirring everything well.
3) I add the wine and let it evaporate over medium-high heat.
4) Now I add a ladle of broth where I dissolved the saffron and let the rice cook over low heat, adding more when the preparation tends to dry out.
5) Meanwhile, in a small pan, I sauté the shrimp or prawns for a few minutes (just enough time to change color) and add them to the rice.
6) Season with salt and pepper and finish cooking.
7) In a different pan, I quickly fry the zucchini strips (only the green part taken with a peeler) after lightly flouring them, and drain them on the appropriate absorbent paper.
8) Once cooking is complete, I compose the individual plates and add some fried zucchini to each one, thus finishing the recipe for the risotto with shrimp and saffron!
Enjoy your meal!
Annalisa
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Annalisa says…
The risotto with shrimp and saffron has a delicate taste, it’s creamy and exquisite, a dish we can add to our Sunday menus and the upcoming year-end celebrations! Bye and thanks!
