The lemon and shrimp risotto is a creamy, delicate, and fragrant first course, perfect for those who love fresh and refined flavors. The combination of the sweetness of the shrimp and the citrus note of the lemon makes this dish perfect for spring and summer, but also suitable for a special occasion.
The preparation is simple and requires few ingredients: shrimp, Carnaroli rice, vegetable broth, and a good untreated lemon. The secret to obtaining a perfect risotto lies in the toasting of the rice and the final creaming, which give creaminess and an enveloping taste. Discover all the steps to make it at its best!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1 1/2 cups Carnaroli Rice
- 10.5 oz Shrimp (peeled)
- 1 Shallot (or white onion)
- 1 1/2 glass Dry white wine
- 1 Lemon (organic or untreated)
- 1.4 tbsp Butter (plus extra for creaming)
- 2 1/2 cups Vegetable broth
- to taste Pepper
- to taste Chopped parsley
Preparation
If you use frozen shrimp, blanch them in salted water for 3-4 minutes, drain them, and set aside. If using fresh shrimp, sauté them in a pan with a little oil for 1-2 minutes until they turn pink.
Prepare the vegetable broth with celery, carrot, and onion, or use a homemade vegetable stock cube for a more natural flavor. The broth must be always hot to avoid temperature shocks during the cooking of the rice.In a saucepan, melt 1.4 tbsp of butter and add the finely chopped shallot. Let it wilt over low heat without burning.
Add the rice and toast for 2 minutes, stirring continuously: this phase is essential to seal the grains and achieve a creamier risotto.
Deglaze with dry white wine and let the alcohol evaporate completely, leaving only its aroma.Pour the filtered lemon juice and start adding the vegetable broth one ladle at a time, stirring often.
Halfway through cooking (after about 10 minutes), add the grated lemon zest and the previously cooked shrimp, leaving some aside for decoration.
Continue cooking the rice by adding hot broth until creamy and al dente (about 18 minutes in total).Turn off the heat and cream the risotto with a knob of butter to make it even creamier.
Add the chopped parsley, a grind of black pepper, and mix gently.
Plate, decorating with the shrimp set aside and some fresh parsley leaves. Serve the risotto immediately while hot!
Useful Tips
Choose an organic lemon: the untreated zest is essential to avoid pesticides in the dish.
Use good Carnaroli rice: it holds cooking better than other varieties like Arborio or Vialone Nano.
Variations
Without butter: replace it with extra virgin olive oil for a lighter version.
With fresh shrimp: sauté them in a pan with a little oil and a garlic clove before adding them to the risotto.
More flavorful version: add a pinch of chili pepper or a sprinkle of grated ginger.
FAQ – Creamy and Fragrant Lemon and Shrimp Risotto
Can I use frozen shrimp?
Yes, but blanch them for a few minutes first. If possible, prefer fresh shrimp for a more intense flavor.
How to prevent the risotto from being too acidic?
Balance the lemon well: use only the juice of one medium lemon and do not overdo the zest. If necessary, add a pinch of sugar to soften the acidity.
Can it be made in advance?
Risotto is best when freshly made. If you need to store it, let it cool quickly and reheat it with a splash of broth before serving.
The lemon and shrimp risotto is a simple yet refined recipe, perfect for those who love fresh and delicate flavors. With few ingredients and some care, you will obtain a creamy and fragrant dish, ideal for a light lunch or a special dinner. Try it and be captivated by its balanced and enveloping taste!
