The citrus and shrimp risotto is an easy and tasty first course that combines the taste of the sea with the acidity of citrus fruits. To achieve a balanced risotto, I use raw red shrimp, but you can also use pink or purple ones, either cooked or raw. Let’s see how!
If you like fish-based first courses, don’t forget to check out the recipe
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 499.15 (Kcal)
- Carbohydrates 80.95 (g) of which sugars 6.29 (g)
- Proteins 17.35 (g)
- Fat 10.27 (g) of which saturated 1.56 (g)of which unsaturated 0.50 (g)
- Fibers 3.74 (g)
- Sodium 648.67 (mg)
Indicative values for a portion of 5 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
Ingredients for 2 people
- 1 cup g Carnaroli rice
- 3.53 oz g shrimp
- to taste extra virgin olive oil
- to taste salt
- 1 glass dry white wine
- 3 quarts water
- 1 lemon (organic)
- 1 lime (organic)
- 1 orange (organic)
Tools
- 1 Pan
- 1 Pot 3 quarts
- 1 Pot 1 quart
- 1 Peeler
Procedure
The secret to a good citrus and shrimp risotto is the delicate and aromatic broth in which to cook the rice gently. Preparing the broth requires a bit of patience but is very easy.
Take a pot with about 1 quart of water and put it on the heat, now add the citrus peels cut with the peeler. When the water starts to boil, drain the peels and discard the water.
Put fresh water back on the heat and repeat the previous procedure three times to eliminate the bitterness of the citrus fruits.
On the fourth time, let it simmer on low heat for 20 minutes and the citrus broth is ready!
In a large pot, toast the rice over high heat for a couple of minutes, stirring and tossing so it doesn’t burn.
When the rice is toasted, you should feel the heat passing through when placing your hand above it; it’s time to continue the preparation.
Deglaze the rice with the white wine, adding it little by little, and use your nose to check if it’s enough; you should smell a delicate aroma.
At this point, stir gently so the risotto doesn’t stick or burn in the pan.
Once the wine has completely evaporated, deglaze with the previously prepared citrus broth.
Pour in a ladleful of citrus broth at a time until covering the rice and wait for it to be absorbed before adding more.
Continue cooking the citrus and shrimp risotto for the time indicated on the package (about 12-15 minutes). When the risotto is ready, remove it from the heat.
At this point, just pour in the extra virgin olive oil, mix well, and it’s ready to be served with seared shrimp or red shrimp tartare.
Your citrus and shrimp risotto is ready!
Plating Tips:
when ready, arrange the citrus and shrimp risotto on the plate, lightly tap the bottom so that it spreads evenly, complete the recipe with seared pink shrimp or a red shrimp tartare.
Wine Pairing with Citrus Risotto:
to enhance the flavor of the citrus risotto, I recommend serving it with a fresh white wine like Vermentino. Vermentino is a full-bodied white wine that enhances the citrus notes of the risotto thanks to its complex, deep, and spacious harmonic profile.
