Shrimp and Prosecco Risotto is a great idea for Christmas Eve or Christmas lunch, a delicious and delicate first course with an irresistible aroma, very simple to make. The base is that of the classic risotto, but instead of white wine, I used a wonderful prosecco. The shrimp, fresh or defrosted depending on your availability, are seared first and then added almost at the end of the recipe. For the broth, I made a stock with the heads of the shrimp and some vegetables. Below, I leave you some ideas for creating delicious first courses for the holidays, while further down, I will answer the most common questions about this recipe.

Difficulty: Easy
Cost: Inexpensive
Preparation time: 30 Minutes
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Christmas

Ingredients

300 g Roma rice (or risotto rice)
300 g shrimp
1 1/4 cups prosecco
1 stalk celery
1 carrot
1 red onion
to taste wild fennel
6 cherry tomatoes
1 tbsp coarse salt (for the stock)
2 tbsp extra virgin olive oil
1 clove garlic

Tools

1 Pan
1 Pot
1 Bowl
1 Ladle
1 Knife

Steps

To make the Shrimp and Prosecco Risotto, clean the shrimp well by removing the head, shell, and tail. With a small knife, cut the part of the shrimp that contains the intestine and gently remove it. In a pan, sauté the garlic in the oil for two minutes and add the shrimp. Deglaze with 100 ml of prosecco and continue cooking for 4-5 minutes, stirring occasionally.
In two liters of water, add the shrimp heads, coarse salt, peeled carrot, onion, fennel, and the celery stalk, and boil for 30 minutes.
In the pan, heat the oil and add the rice. Toast it for a minute and deglaze with the prosecco. Once the alcohol has evaporated, add a generous ladle of stock at a time, adding the next ladle when the previous one has been completely absorbed.
When the rice is almost cooked, add the reserved shrimp and let them thicken for a minute, adjusting the salt if necessary. Only at the end of cooking, but this is an optional step, you can add freshly chopped parsley.
This dish must be served hot, I recommend. To save some time, you can prepare the shrimp and stock in advance, but remember to use it hot for your risotto.