The recipe of today is a creamy and tasty risotto with shrimp and saffron that I completed (or maybe ruined, I don’t know yet) by adding strips of only the green part of the 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 rather than a creamy and pleasant risotto, not only in taste but also in appearance.
There are different schools of thought on how to make it—whether to toast the grains dry or in fat—and every famous chef has given their opinion on these different cooking methods. I generally toast the grains in the butter with which I may have prepared a small base with finely chopped onion or shallot, and sometimes the dish is a real success.
Among the recipes already published I leave these below and I remember almost with emotion the RISOTTO BARBERA E MIRTILLI: it was truly a dish from a starred chef, DELICIOUS!
- Difficulty: Medium
- Cost: Moderate
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups Carnaroli rice (or other risotto rice)
- 1/2 onion (finely chopped)
- 1 sachet saffron
- 1.1 lb (≈ 18 oz) shrimp
- 1 1/2 tbsp butter (about 20 g)
- 2 tbsp extra virgin olive oil
- 1 zucchini (large or 2 small; use only the green part)
- 3 1/2 tbsp (about 1.7 fl oz / 50 ml) dry white wine
- as needed vegetable broth
- to taste salt
- to taste pepper
- as needed flour
Tools
#ADV
- Casseruole
- Knives
Steps
1) In a saucepan I put the fats, so both the EVO oil and the touch of butter, and as soon as they are combined and hot I add the finely chopped onion.
2) When the onion is translucent, I add the rice grains and toast them for 2/3 minutes, stirring well.
3) I add the wine and let it evaporate over medium-high heat.
4) Now I add a ladle of broth in which I dissolved the saffron and over low heat I cook the rice, adding more when the preparation tends to dry out.
5) At the same time, in a small skillet I sear the small shrimp for a few minutes (just until they change color) and add them to the rice.
6) I season with salt and pepper and bring to doneness.
7) In a different small pan I quickly fry the zucchini strips (only the green part taken with a peeler) after having just dusted them with flour, then drain them on paper towels.
8) When cooked I plate individually and add a few fried zucchini strips to each, thus finishing the recipe for risotto with shrimp and saffron!
Enjoy your meal!
Annalisa
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Annalisa says…
The risotto with shrimp and saffron has a delicate flavor, is creamy and exquisite — a dish we could add to Sunday menus and upcoming year-end celebrations! Bye and thanks!
